Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Pickled Figs
From Delicacies, 1929
Serves 5
— Mrs. J. W. McCommins.
A modern interpretation · AI-generated from the original record
Ingredients
- ;{ I. cup vinegar
- 2 cups sugar, full cups
- 2 quarts figs, all that can be piled on quart measure
- 1 round stick cinnamon.
Method
Put vinegar, sugar and spices over fire and stir until sugar is dissolved.
When boiling hot drop few figs in at a time.
When all are in, cover kettle until there is juice enough to cook figs.
Then remove cover and cook until done and as thick as you wish.
Nutrition per serving
587Calories
3 gProtein
150 gCarbs
1 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 3. The excerpt below is the record exactly as published.
Pickled Figs ;{ I. cup vinegar 3 or 4 cloves 2 cups sugar, full cups 2 quarts figs, all that can be 1 round stick cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.