Fig Cream Recipe

Preserved green figs are used for this cream--those of Fernando

Rodrigues are excellent. Place the figs in a plain mould, and pour in

gently, when on the point of setting, a cream made with a pint of cream

and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the

cream is turned out of the mould, pour round it the syrup in which the

figs were preserved.

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