Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 6 oz/150 g dried figs, stalks removed
  • ¾ pt/450

Method

Simmer 4 oz/100 g of the figs in ½ pt/300