Smothered Figs

Ingredients

• ½ lb. cooking figs
• rind of ½ a lemon
• 1 teacup of water
• 1 pint milk
• 14 ozs. cornflour
• 2 tablespoonfuls castor sugar
• 2 tablespoonfuls brown sugar
• 2 eggs
• vanilla essence
• ½ oz. butter

Method

1. 1

   Wash and chop figs, stew with water and lemon rind for half an hour.

2. 2

   Remove lemon, pour into a greased dish.

3. 3

   Boil milk and brown sugar, add cornflour mixed with cold milk, simmer for five minutes.

4. 4

   Beat egg yolks, stir into cornflour mixture without boiling, add essence, pour over figs.

5. 5

   Beat egg whites with castor sugar, pile over, and bake until firm.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 76. The excerpt below is the record exactly as published.

SMOTHERED FIGS. £ lb. cooking figs rind of \ a lemon i teacup of water 1 pint milk 14 ozs. cornflour 2 tablespoonfuls castor sugar 2 tablespoonfuls brown sugar 2 eggs vanilla essence \ oz. butter

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