Preserved Figs
From 1922:
11 doz. Figs, 6 pints water, 8 lb. Sugar, ½ pound of green ginger, boil water and sugar twenty minutes, then wipe figs and prick with fork, drop them into the boiling syrup with the green ginger scraped finely, then simmer for four hours, keep figs whole then put into airtight jars.
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