Green Fig Preserve

Ingredients

• one pound of sugar to one pound of fruit
• five pounds of sugar
• a pint of water
• one large lemon
• three lemo
• one inch thick
• one pound of fruit
• three piercing
• one root of cover air tight

Directions

1. To equal quantities of fruit and sugar, peel of one large lemon, a little ginger. Lay the figs in cold water for twenty-four hours, then simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft simmer again, and replace in cold water until next day. Take their weight in loaf sugar, and with two-thirds of it make a syrup, in which simmer the figs for ten minutes. In two days take the third of the sugar, pounded fine, and pour the syrup from the figs on it. Make a rich syrup with the peel of the lemon and a little raw ginger, and boil the figs in it, then mix altogether and put into large jam pots, The figs may be cut in half, if preferred, after they have simmered until soit.

2. pare é remov to one of sug fruit a pierci removy one 1. cover

3. All three lemo: core¢ Plac allov a pré juice to si the |

4. FOOD FOR THE SICK,

5. TO PRESERVE CITRON. Citron, sugar, and water. Purchase fine citrons, pare and slice one inch thick, cut again into strips, remove the seeds, weigh, and allow one pound of sugar to one pound of fruit. Make a syrup, say five pounds of sugar, half a pint of water; when boiling add the fruit and boil three piercing with a broom str m the fire slice and seed a einger put into preserving pan,

6. -quarters of an hour, test if done by aw, and a few minutes before

7. removing fr lemon, and with

Nutrition, whole recipe (rough)

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Fruit	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.