Stuffed Figs

Ingredients

• one pint of water
• half a pound of loaf sugar
• one dozen large whole dried figs
• six ounces of loaf sugar
• a quarter saltspoonful of cream of tartar
• a half teacupful of cold water
• a quarter pound of sweet almonds
• a small quantity of essence of almonds
• a little newly-cut citron

Method

1. 1

   Make syrup with water and sugar, add figs and soak.

2. 2

   Boil sugar, cream of tartar, and water until it forms jelly.

3. 3

   Beat into cream, mix with almonds and flavorings.

4. 4

   Stuff figs and let dry slightly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 25. The excerpt below is the record exactly as published.

Stuffed Figs.) Make a thin syrup of one pint of water and half a pound of loaf sugar. When skimmed and boiled clear, put into it one dozen large whole dried figs, and let them get hot through. Remove the pan from the fire, and then let the figs soak in the syrup for twenty-four hours. Put six ounces of loaf sugar, a quarter saltspoonful of cream of tartar, and a half teacupful of cold wate* into a saucepan, and boil it till, when a little of it is tried in cold water, it forms a soft jelly. Take it from the fire, let it stand closely covered for ten minutes, and then beat it into a smooth cream with a spatula. Have ready a quarter pound of sweet almonds blanched and thoroughly dried, grated, stir them into the creamed syrup together with a small quantity of essence of almonds and a little nnelv-cut citron

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