Figs, to dry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

figs when thoroughly ripe ↝ Figs, raw [Fruits and Fruit Juices]
one pound of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
three quarters of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a pint of water ↝ Water, tap [Tap water]
some warm water ↝ Water, tap [Tap water]
A little ambergris or musk
A little ambergris or musk
Peaches and plums ↝ Peach, raw [Peaches and nectarines]
Peaches and plums ↝ Plums, raw [Fruits and Fruit Juices]

Instructions (10)

Take figs when thoroughly ripe, pare them very thin, and slit them at the top.
Boil the syrup (made from sugar and water) a little, skim it very clean, and set it over coals to keep it warm.
Have ready some warm water, and when it boils put in your figs.
Let them boil till tender; then take them up by the stalk, and drain them clean from water.
Put them into the syrup over the fire for two or three hours, turning them frequently.
Do the same morning and evening, keeping them warm, for nine days, till you find them begin to candy.
Then lay them out upon glasses.
Turn them often the first day, on the next twice only; they will quickly dry if they are well attended to.
A little ambergris or musk gives the fruit a fine flavour.
Peaches and plums may be done the same way.

Original Text

Figs, to dry.

Take figs when thoroughly ripe, pare them very thin, and slit them at the top. To one pound of fruit put three quarters of a pound of sugar, and to the sugar a pint of water; boil the syrup at first a little, skim it very clean, and set it over coals to keep it warm. Have ready some warm water, and when it boils put in your figs; let them boil till tender; then take them up by the stalk, and drain them clean from water. Put them into the syrup over the fire for two or three hours, turning them frequently; do the same morning and evening, keeping them warm, for nine days, till you find them begin to candy. Then lay them out upon glasses. Turn them often the first day, on the next twice only; they will quickly dry if they are well attended to. A little ambergris or musk gives the fruit a fine flavour. Peaches and plums may be done the same way.

Notes

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