Stuffed Figs
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 109. The excerpt below is the record exactly as published.
STUFFED FIGS Remove the inside of steamed or fresh figs and mix the part removed with chopped nuts moistened with a syrup of sugar and tart fruit-juice (cooked or uncooked). Roll in sugar and serve. FIG LOAF CAKE No. ¢ Cream two cups of brown sugar with one of butter. Add one cup of water, four eggs, three and three-fourths cups of flour, one teaspoon each of soda and grated nutmeg, and two of cinnamon. Have ready, chopped and floured, one pound of figs
Cook this with the app: pantry check, scaling, and the assistant.