Stewed Figs

Ingredients

• unpressed dried figs
• warm water
• sugar if necessary

Method

1. 1

   Wash figs and soak overnight in warm water.

2. 2

   Stew until tender in the soaking liquid.

3. 3

   Add sugar if necessary and allow the liquid to evaporate until a thick syrup forms.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 111. The excerpt below is the record exactly as published.

STEWED FIGS TEA Squash Soup Press 2 c boiled or baked squash through a sieve. (Use baked squash left from Tuesday dinner, Lesson 114.) Add 2 c scalded milk, i T each chopped celery and parsley, ^ t FEBRUABY MENUS 199 chopped onion and Yz t salt. Bind with i T flour mixed with I T butter. Heat thoroughly and serve. Potato Fritters — German Fashion Boil and put through the vegetable press 3 good sized potatoes. Add ^ T butter, ^ t salt, i>2 T sugar and the well-beaten yolks of 3 eggs. Mix well, form into small round flat cakes, roll in a mixture made of ^ T flour and 3 T bread crumbs, and saute in butter until well heated throughout and golden brown in color. Stew^ed Figs Wash well unpressed dried figs. Soak over night in warm water. In the morning stew until tender in the liquid in which they were soaked. Add sugar if necessary

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