Pickled Figs
From The Landmarks club cook book, 1903
Serves 9
Recipe by Mrs. Wellington Burke.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 119. The excerpt below is the record exactly as published.
PICKLED FIGS. For six pounds of fruit use three of sugar, and a pint of vinegar. Use whole cloves and cinnamon to taste. Have the syrup boiling hot before putting in the fruit, and cook it until it looks clear. Put it up in self-sealing jars or a stoneware crock, with enough syrup to cover. Pears, peaches and sweet apples may be put up in tbe same way. Mrs. C. F. Lummis. . FRENCH PICKLES. One peck of green tomatos sliced, six large onions, one tea- spoon of salt thrown on over night. Drain off in the morning all the water, then boil in two quarts of water and one quart of vinegar for fifteen minutes. Drain in colander. Then take four quarts of vinegar, two pounds brown sugar, il/2 table- spoons each of cloves, cinnamon, ginger, ground mustard and half teaspoon red pepper. Pour on them and let cook fifteen minutes. Mrs. John H. Norton. FIG PICKLES. Ten pounds figs, five pounds brown sugar, one quart vine- gar, one ounce ground cinnamon, -half ounce each cloves and allspice. Boil sugar, vinegar and spices (in bags) together. fruits, jellies, etc. 205 Boil fruit until penetrable with a straw. Put fruit in jars and pour syrup over boiling hot. Mrs. Richard Rising. PICKLED FIGS. Five pounds fruit, three pounds sugar, one pint vinegar, two lemons sliced. Put in the vinegar and sugar, a bag of spices (two tablespoonfuls whole cloves, one tablespoonful all- spice, one teaspoonful mace and a handful of cinnamon broken into fine pieces
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.