Take the white Figs at the full Bigness, before they turn Colour; slit them at the Bottom; put your Figs in scalding Water; keep them in a Scald, but not boil them ’till they are turn’d yellow; then let them stand ’till they are cold; they must be close cover’d, and something on them to keep them under Water; set them on the Fire again, and when they are ready to boil, put to them a little Verdigrease and Vinegar, and keep them in a Scald ’till they are green; then put them in boiling Water; let them boil ’till they are very tender; drain them well from the Water, and to every Pound clarify a Pound and Half of single-refin’d Sugar, and when the Sugar is cold put in the Figs; let them lye all Night in the cold Syrup; the next Day boil them ’till they are very clear, and the Syrup thick, and scald them every Day for a Week; then lay them to dry in a Stove, turning them every Day; weigh your Figs when they are raw; and when you clarify your Sugar, put half a Pint of Water to a Pound of Sugar: If your Figs grow too dry, you may put them in their Syrup again; they will look new to the End of the Year.
Übersetzung:Getrocknete grüne Feigen
Marlene Ernst (Transkription): "To dry Green Figs", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 039,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-green-figs (18.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.