Weigh the Figs, and slit them at the Bottom; put them into boiling Water, and boil them ’till they are very tender; drain them well from the Water; then make a Syrup of clarify’d single-refin’d Loaf-Sugar, with their Weight, and half a Pint of Water to a Pound of Sugar; when the Syrup is cold put in your Figs; let them lye all Night; the next Day boil them ’till they are very clear, and scald them every Day ’till the Syrup is very thick; then lay them out as you use them; but heat the Syrup after you have taken some out, or they will not keep: If they grow too dry, you may put them in the Syrup again, scalding the Syrup.
Übersetzung:Getrocknete schwarze Feigen
Marlene Ernst (Transkription): "To dry Black Figs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 040,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-black-figs (22.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.