Fig Envelopes
A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).
A historical recipe
New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).
Source and licence
From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons shortening 2/3 cup milk 1 cup chopped figs 1 egg Sift together flour, baking powder, salt and sugar;
- add shortening and mix in very lightly;
- add slowly enough milk to form soft dough.
- Dust board with flour and roll out dough 1/4-inch thick, cut into squares and on each piece put one tablespoon of fig;
- brush edges with cold milk;
- fold like an envelope, and press edges together.
- Brush tops with egg beaten with one tablespoon milk and one teaspoon sugar.
- Bake about 20 minutes in hot oven.