Wednesday, August 10, 2016

Hawaiian Preserved Figs with Lime (1920)

  • 10 lbs ripe figs
  • 5 lbs sugar
  • juice of 3 limes
  • grated peel of 1 lime
  • grated ginger root, small amount to taste
"Put the fruit in a preserving kettle, cover with cold water, and boil until tender, about 1 hour.   Take them out and lay on a sieve over night to drain.  

"In the morning, make syrup of the sugar by adding a very little water and setting it on the back of the stove till dissolved.

"Then put in the figs and boil about 20 minutes, adding the lime and ginger.  If the syrup is not thick enough, take out the fruit and boil the syrup until sufficiently thick."

(Origin - "Hawaiian Cook Book" compiled by the Woman's Society of the Central Union Church of Honolulu," 1920.) 

More "Lost" Fig Recipes

Fig and Date Sweets with Walnuts (1919)

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