Gingered Figs

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash one pound dried figs and remove stems. Add cold water to cover and juice and rind of one-half lemon, and one large piece ginger root. Stew until the figs are puffed and soft. Remove figs to dish. Measure syrup and add one-half as much sugar; simmer until thick and add one tablespoon sherry. Serve with whipped cream.