Murabbit Tin (Stuffed Figs)

Ingredients

• half a pound of loaf sugar
• half a saltspoonful of cream of tartar
• half a teacupful of water

Method

1. 1

   Mix together in a saucepan half a pound of loaf sugar, half a saltspoonful of cream of tartar, and half a teacupful of water.

2. 2

   Set the saucepan on the fire and cook, keeping it closely covered till, when a little of it is tried in cold water, it forms a jelly, then remove from the fire, and let it stand with cover on for ten minutes, and beat it to a smooth stiff cream with a wooden spoon or spatula.

3. 3

   When as stiff as very soft dough, turn it out on a paste board and work the inside of some soft figs into it with the fingers.

4. 4

   Have ready some figs from which you have removed a good portion of the inside.

5. 5

   Fill up the cavities with the cream, and array neatly on a dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 19. The excerpt below is the record exactly as published.

Murabbit Tin. (Stuffed Figs.) Mix together in a saucepan half a pound of loaf sugar, half a saltspoonful of cream of tartar, and half a tea- cupful of wate

Cook this with the app: pantry check, scaling, and the assistant.