To Dry Figs The Dutchess Of Roxbrough
From the treasured pages of Cookbook
Unknown Author
To Dry Figs The Dutchess Of Roxbrough
"Take the blew figs when they are full ripe, to every pound three quarters of a pound sugar, & three quarters of a pint water, make a syrrop of it & set it by, then put the figs in cold water, cover them & set them by the fire when they are tender take them out & peale of the skin prick them with a bodkin & put them in the syrrop as you do them, boyle them in it half an hour then keep them under syrrop with glasses to cover them up till the next day, then boyle them again & so for 3 days the last let them boyle till they look clear then take them out & let the syrrop boyle till it's thick then put them in Earthen pots with the glass to keep them under syrrop as you use them dry them on glass in the stove you must look on them sometimes & feel them for fear they should be spoiled. white figs may be done the same way."
Note on the Original Text
Recipe instructions from the early 1700s were often written in a flowing, almost stream-of-consciousness format, assuming the reader's familiarity with the kitchen. Measurements like 'three quarters of a pound' or 'pint' would have been understood by household staff, but lack the precision of modern recipes. Spelling is very much of its era—'boyle' for 'boil,' 'peale' for 'peel,' and 'syrrop' for 'syrup.' The word 'glass' refers to the dish or cover used to keep the figs submerged, not glass as an ingredient. The directions combine preservation and candying, showing a deft hand at extending the fruit's life and developing complex sweetness in the days before refrigeration.
Title
Cookbook (1706)
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Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe hails from around 1706 and is attributed to the Duchess of Roxburgh. At this time, preserving fruits in sugar syrup was an essential domestic art in grand English households. Sugar was still something of a luxury, signaling status and wealth, so recipes like this one were likely reserved for the upper classes. Figs were grown in walled gardens throughout Britain, and this recipe would have helped extend their enjoyment through the winter months. The method reflects a blend of Continental techniques and English tastes at the dawn of the eighteenth century.
In the early 18th century, this recipe would have been made in a well-appointed kitchen. Key tools included heavy-bottomed copper or earthenware pots for boiling the syrup and figs, wooden or pewter spoons for stirring, and glazed bowls for soaking. Figs would have been peeled with a small knife and pierced with a bodkin—a pointed metal tool often used for sewing but commonly found in kitchens. Glass or earthenware jars with parchment covers were used for storage. The drying would have taken place in a gentle 'stove,' which refers to a heated room or oven, not a modern cooker.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2.2 lb ripe blue (or black) figs (white figs also suitable as substitute)
- 1 lb 10.5 oz granulated white sugar
- 3 1/8 cups water
Instructions
- Begin by selecting ripe blue (or black) figs—ensure they are plump and soft.
- For each 2.2 pounds of figs, measure out 1 pound 10.5 ounces of white sugar and 3 1/8 cups of water.
- Combine the sugar and water in a saucepan, bring to a simmer, and cook until the sugar dissolves, creating a syrup.
- Set the syrup aside.
- Submerge the figs in cold water in a heatproof bowl, cover, and gently warm near a low heat (such as on a stove's lowest setting) until they have softened.
- Carefully peel off the skins, then pierce each fig several times with a toothpick or skewer.
- Place the prepared figs into the syrup as you go.
- When all are ready, return the pot to the heat, gently simmering the figs in the syrup for about 30 minutes.
- Let the figs cool and sit in the syrup overnight, covered.
- Repeat the simmering process each day for three days—the final day, cook until the figs appear translucent.
- Remove the figs, and further thicken the syrup by boiling it briefly.
- Store the figs submerged in syrup in sterilized jars.
- When desired, lay figs out on a wire rack or baking sheet in a warm, dry oven (around 120°F) to dry them, checking often to ensure they do not spoil.
- White figs can be substituted and treated in the same way.
Estimated Calories
150 per serving
Cooking Estimates
Preparing and peeling the figs takes about 30 minutes. Each day, you simmer the figs for 30 minutes, over three days. There is also time needed for cooling, resting, and thickening the syrup, but hands-on cooking and preparation will take about 2 hours total. The recipe makes about 12 servings, with each serving around 150 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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