Stewed Figs with Whipped Cream
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 50. The excerpt below is the record exactly as published.
dried pulled figs in cold water for some hours, then stew them until they swell. Lift them carefully on to the dish in which they are to be served ; let them cool and arrange around them whipped cream, flavored with sherry, maraschino, or essence of almond and slightly sweetened with powdered sugar
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