Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 125 g/4 oz well-soaked dried figs
- 125 g/4 oz stoned raisins
- 275 ml/10 fl oz/1 1/4 cups red wine (not too dry)
- Good pinch of ground black pepper
- 1/3 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Soft dark brown sugar to taste
- 3 teaspoons rice flour or cornflour
- A drop or two of red food colouring
- Salt to taste
- =
Directions
Drain the figs, reserving the soaking liquid. Discard
the stalk ends of the fruit and put them in a saucepan
with the raisins and wine. Add the spices and a
teaspoon of sugar and bring to the boil. Take off the
heat and cool slightly, then turn the mixture into an
electric blender and process until smooth. Add a
little of the soaking water if the mixture is
stubbornly solid.
Cream the rice flour or cornflour with a little more
soaking water or wine and brighten the tint with a
drop of food colouring. Blend the 'cream' into the
dried-fruit puree. Then return the whole mixture to
the saucepan and simmer until it thickens slightly.
Season with salt and a little extra sugar if you wish.
The mixture can be served hot or cold over a sweet
cereal dish, firm stewed fruit or - best of all- icecream.
Some versions in other manuscripts are stiffer
and make a good filling for tartlets or fried puffs.
One encloses the filling in pastry to make dumplings.