Dinner
Fig filling
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put one cupful of water into a saucepan over the fire and add one-half cupful of sugar.
- Add one pint of figs, finely chopped, to the syrup and cook together until soft and smooth.
Historical transcription
Source method
- 1
Put one cupful of water into a saucepan over the fire and add one-half cupful of sugar. Add one pint of figs, finely chopped, to the syrup and cook together until soft and smooth. When cold spread between the layers of the cake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.