Fig and Pieplant Dessert

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • ¼ lb. dried figs
  • Rhubarb
  • Stale cake
  • Whites of 2


Cut figs in small pieces and stew until partly soft; add twice their bulk of pieplant cut into small pieces. Put these into a baking dish lined with thin slices of stale cake, add sugar to taste and bake slowly, covered. A meringue made of the whites of eggs and sugar may be added, and slightly browned.