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Preserved Figs

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. a pound of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Lay fresh figs in water overnight.
  2. Then simmer in water enough to cover them until tender, and spread upon dishes to cool.
  3. Make a syrup of a pound of sugar to every pound of fruit.
  4. Allow a small teacup of water to a pound of sugar.
  5. Boil until a very clear syrup;
  6. remove every particle of scum;
  7. put in the figs and boil slowly for ten minutes.
  8. Take them out and spread upon dishes, and set them in the hot sun.
  9. Add the juice of as many lemons as you have pounds of sugar, and a few small pieces of ginger.
  10. Boil this syrup until thick.
  11. Boil the figs in this syrup for fifteen minutes longer.
  12. Then fill in glass jars three-quarters full, fill up with boiling syrup and cover.
  13. When cold, screw air-tight or seal.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

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.