To Dry Green Figs Recipe

Take the white Figs at the full Bigness, before they turn Colour;

slit them at the Bottom; put your Figs in scalding Water; keep them

in a Scald, but not boil them 'till they are turn'd yellow; then let

them stand 'till they are cold; they must be close cover'd, and

something on them to keep them under Water; set them on the Fire

again, and when they are ready to boil, put to them a little

Verdigrease and Vinegar, and keep them in a Scald 'till they are

green; then put them in boiling Water; let them boil 'till they are

very tender; drain them well from the Water, and to every Pound

clarify a Pound and Half of single-refin'd Sugar, and when the Sugar

is cold put in the Figs; let them lye all Night in the cold Syrup;

the next Day boil them 'till they are very clear, and the Syrup

thick, and scald them every Day for a Week; then lay them to dry in

a Stove, turning them every Day; weigh your Figs when they are raw;

and when you clarify your Sugar, put half a Pint of Water to a Pound

of Sugar: If your Figs grow too dry, you may put them in their Syrup

again; they will look new to the End of the Year.