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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu>
Date: Tuesday, 3 Sep 1991 17:40:46 EST
Subject: MISC: Figs
References: <kc7r1jINNj9h@mthvax.cs.miami.edu>
Keywords: recipe misc/figs
Summary: orig. subject: Re: REQUEST: Recipes for fresh figs
Archive-Name: recipes/misc/figs
Followup-To: rec.food.cooking
Organization: ?
Approved: aem@mthvax.cs.miami.edu
The following are from Marion Harland's Complete Cook Book; Copyright 1903--
(I'll try to rephrase into more understandable language.
BREAD AND FIG PUDDING
Figs 1 cup milk
6 tbs. sugar 4 eggs (lightly beaten)
Bread with crusts removed
Dice figs into small pieces and set aside. Make a custard by heating the
milk and pouring it onto the eggs and sugar. Cook until mixture is just
thick enough to coat the spoon. Dip crustless slices of bread for a
second in milk; put a layer into a pudding-dish (casserole), cover with
the figs and pour enough custard to cover. Repeat until dish is full;
making sure there is enough for the bread to be totally soaked. Cover dish
and bake until custard is set (I suggest 350F for about an hour but keep
checking). --parenthesis mine-- Serve warm with hard sauce.
-----
FIG AND RAISIN PUDDING
1 cup bread crumbs (heaped) 1 cup milk
3 eggs (lightly beaten) 1/2 cup diced figs (soak one hour in
1/2 cup raisins (seeded and warm water if dried)
quartered) Little cooking oil
3 tbs. flour 1 teas. baking powder
Extra flour
Sift the flour and baking powder together. Ready figs and raisins. Soak
breadcrumbs in milk for one hour. Stir eggs, oil and flour mixture into
the breadcrumb mixture. Mix the fruit together and thouroughly coat with
flour. Stir fruit into batter. Pour mixture into pudding mold (casserole
will do) with tightly fitting top (make sure dish is large enough for
pudding to swell). Steam for at least 3 hours. Turn pudding out of dish
and set in oven for five minutes. (about 350F-wc) Serve with sauce of your
choice.
-----
FIG FILLING (for cakes, cookies, etc.)
1 cup water 1/2 cup sugar
1 pint figs (finely chopped)
Put water in pan over heat and add sugar. Add figs to syrup and cook
together until soft and smooth. When cold; use as desired.
-----
RHUBARB AND DATES
1/4 lb. dates 3 cups raw rhubard (cut into 1 inch
Sugar to taste pieces)
Cover dates with hot water and cook for 5 min. Add rhubarb and cook
tightly covered until rhubarb is tender. Sweeten to taste and cool
in covered bowl. Chill until ready to serve.
There are a couple more pudding recipes if you are interested in
seeing them.
-----
From the Ball Blue Book; Copyright 1944
CANNED FIGS
Use firm-ripe figs. Leave on 1/8 inch stems. Wash. Cover with boiling
water. Boil gently 10 minutes. Let stand 10 minutes. Drain. Cover with
syrup (4 cups sugar and 2 qts. water for 6 qts. figs). Cook gently 30
minutes; then pack inot hat jars. Process 1 hour in hot-water bath.
-----
FIG JAM
Steam and scald ripe figs 5 min. in boiling water. Drain. Crush or
chop figs. Measure. Boil 20 min. with just enough water to prevent
sticking. Add 3/4 cup sugar and 1 tbs. lemon juice to each cup figs.
Boil until thick. Pour into hot jars. Seal at once. (You can probably
figure out a way to use pectin to make this easier if you experiment a
little--wc) Note: if dried figs used, soak in warm water at least one
hour before beginning.
-----
FIG PICKLE
5 qts. ripe figs 1 tbs. whole cloves
8 cups sugar 1 tbs. whole allspice
2 cups vinegar 1 stick cinnamon
1 crushed nutmeg
Wash, drain, and peel firm, ripe figs. Dissolve sugar in 2 qts. water.
Add figs and cook until tender. Add 4 cups sugar, vinegar, spices (tied
in bag) and acook until figs are cleaar. (Add more water if syrup becomes
to thick.) Let stand overnight. Pack into hot jars. Process 30 min. at
simmering.
-----
FIG PRESERVES
For each pound of figs, use 3/4 to 1 lb. sugar, juice of 1/2 lemon, and 3
cups water. Peal figs. Make syrup of sugar, water and lemon juice. Add
figs and boil rapidly until clear. If syrup becomes too thick before the
figs are clear, add boiling water, 1/2 cup at a time. Let figs stand in
syrup overnight. If syrup is too thin, drain it off and boil until thick
as honey. Pack figs into hot jars. Process 15 min. at simmering.
Wendy Campbell
wcampbel@vma.cc.nd.edu