Stewed Figs
From The National home cook book, 1900
This method yields excellent results in stewing and braising.
Presented as published in 1900. 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 National home cook book (1900), page 101. The excerpt below is the record exactly as published.
STEWED FIGS, Clean and cut large figs into three or four ieee Fill Casserole half full. Cover with cold water.
Cook this with the app: pantry check, scaling, and the assistant.