appetizer
Stuffed Figs
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 298. The excerpt below is the record exactly as published.
STUFFED FIGS Do not use pressed figs. Wash, dry, make an opening in each, stuff with chopped salted almonds, half a marshmallow, and an English walnut meat, broken in pieces, or maraschino cherries and pecan nut meats.
Cook this with the app: pantry check, scaling, and the assistant.