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Fig Filling

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fig Filling

Why it works: Fig and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 324 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fig Filling

Ingredients

Directions

  1. Chop the figs finely.

  2. Add enough hot water to the figs to make a paste.

  3. Mix in enough soft frosting to achieve the desired quantity.

  4. Flavor the mixture with vanilla.

  5. Spread the filling between cake layers and top with remaining white frosting.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fig + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together324 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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