old recipes

Best Black Fig Jam

Chefs of the 80's and 90's propelled the fig back into the American kitchen, but fig recipes are plentiful in old cookbooks from the 1910's through the early 40's. This recipe is from "Sunset's New Kitchen Cabinet Cook Book", 1938.

Wash, stem, bud and slice in quarter-inch slices, black figs mixed as to ripeness. Use the proportions of 5 cupfuls (not too solidly packed) of sliced figs, 5 cupfuls of granulated sugar, juice (strained) of 4 medium-sized lemons.

Put all ingredients together in a large kettle and place over low heat. Stir a few times until sugar is melted, then boil briskly about 20 minutes or until it forms thick drops; when tested with a fork, the mixture should entirely cover the tines. Pour into sterilized jars, cover immediately with a thin layer of hot paraffin; put on a thick second layer of paraffin the following day, cover, and store in a cool dry place. -- by Mrs. T. A. B., Pasadena California.

Serve with meats or hot breads.

[see more Sunset Kitchen Cabinet Cook Books]

Mrs. Rorer's Peach Mangoes

I can't imagine ever actually making these, but the combination of hot spices and sweet peaches is intriguing. Note also the technique of stuffing and sewing the fruit.

Reprinted exactly as found from the 1912 Mrs. Rorer's Canning and Preserving.

PEACH MANGOES

Select large, freestone peaches. Put them in a a stone jar and cover them with brine sufficiently strong to bear an egg, and let stand forty-eight hours, then take them from the brine and throw them into cold water for twenty minutes. Wipe each one carefully without breaking the skin, and with a sharp silver knife remove a small piece from one side and extract the stone. Sprinkle the inside lightly with celery seed. Have ready sufficient grated horseradish, moistened with vinegar, to fill the peaches. As each peach is filled replace the small piece taken from the side and sew it all around with strong white thread. Stand them in stone or glass jars, as closely together as possible.

To every five dozen peaches allow:
1 gallon of vinegar,
1 pound of brown sugar and
1/4 teaspoonful of cayenne

Put the vinegar, sugar and cayenne into a porcelain lined kettle, bring quickly to a boil, and immediately take off. Pour boiling hot over the peaches. When cold, tie up. They will be ready for use in ten days and are very good. -- 1912 Mrs. Rorer's Canning and Preserving