Preserved Figs.
■ ♦ A correspondent sends to the Chronicle the following receipt : — Take green figs (unripe), wipe, and put them into cold water ; do this in the morning. The next day simmer them till tender ; put them into cold water for three days, changing the water each day. Try whether they are soft enough for a pin's head to pierce them easily, if so, weigh them. To each pound of sugar ; clarify the sugar and put the figs into it while hot ; simmer for ten or twelve minutes. In a couple of days, add the thin rind of a lemon and a little ginger to the syrup, and heat the figs in it again. Do this twice, and put them in pots ; if the syrup is not sufficient to cover them make a little more. If liked, essence of ginger and essence of lemon may be used, instead of the other ; the lemon peel is delicious to eat by itself, when it has been in a month or so. It is not the original recept, but a little whiskey immensely improves the syrup. The figs, when done, should look bright and clean like candied fruit.
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Manawatu Herald, Volume III, Issue III, 19 February 1891, Page 2
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194Preserved Figs. Manawatu Herald, Volume III, Issue III, 19 February 1891, Page 2
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