Stewed Figs

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan.
  2. Stew gently until very tender.
  3. This will take from two to three hours.
  4. Take out the figs and place them in a dish.
  5. Stir into the juice the sherry and juice of a lemon.
  6. Strain over the fruit and serve cold.
Original Text
*Stewed Figs 1 lb. dried figs 1 pint water 4 ozs. powdered sugar 1 lemon 1 wine-glass sherry Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish. Stir into the juice the sherry and juice of a lemon. Strain over the fruit and serve cold.
Notes
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