Recipe Manuscript

To Drie Figgs

Name: To Drie Figgs
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 8
Cuisine: European
Ingredients: 450 g fresh figs (dried figs may be substituted if necessary, rehydrated in warm water); 850-1000 g granulated sugar, plus extra for dredging; 500 ml water

1666

From the treasured pages of Receipt book of Rebeckah Winche

Written by Rebecca Winch

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1666

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Drie Figgs

"Take your figgs wch gathered: set on a skillet your figgs & prick ym up & downes wth a pin & put ym in to the water & let them boyle till they bee tender. then take them out & to a pound of sugar. then take a quart of the suger & set it on the fire & wth en you have scummed it put in your figgs & let them boyle a pretty while. then put ym in an earthen pan & so doe for 4 days together put ing in gr of ye sugar every day untill all bee in. Always seing the sirup boyle before you put in the figgs. let them stand 2 days in the sirup & when thay are drayned scrape fine suger on them & set them in an oven where there is some little heat or in a stone turning them twice a day seising suger on them untill they be dry. then put papers between them & keepe them in a dry place."

Note on the Original Text

This recipe is presented in the abbreviated, conversational style typical of the 17th century, relying on implied knowledge. Spelling varies ('figgs' for 'figs', 'suger' for 'sugar', 'boyle' for 'boil'), and punctuation is sparse. Quantities and times are approximate, and often instruction depends on the user's judgement. Modern equivalents must be inferred: a 'quart of sugar' likely means a large amount by volume, here interpreted by weight. The recipe emphasizes repeated boiling and sugar addition, a classic 17th-century preserve method that balances flavor infusion and preservation with the aim of crystalizing the fruit.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Rebeckah Winche - Click to view recipe in book

Title

Receipt book of Rebeckah Winche (1666)

You can also click the book image above to peruse the original tome

Writer

Rebecca Winch

Era

1666

Publisher

Unknown

Background

Step into the 17th-century kitchen with Rebecca Winch, where hearty feasts and time-honored recipes whisper secrets of early English cooking. From savory pies to delicate sweets, this charming volume offers a sumptuous glimpse into culinary history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an English household manuscript compiled around 1666 by Rebecca Winch, and is typical of upper-class preservation techniques of the time. Drying fruit in sugar syrup was both a method of preserving and a delicacy, reflecting a growing interest in imported sugar and elaborate confections. Figs were valued for their exotic luxury, and such preserves would have graced the tables of the well-to-do, stored in pantries for special occasions. The process also reflects the careful, patient labor typical of period cookery, where preservation spanned days and required close attention.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, a brass or copper skillet or kettle was used for boiling fruits and sugar syrups, along with an earthenware (ceramic) pan or bowl for soaking. Figs would have been pricked with a simple needle or pin. Gentle heat was managed over a hearth or open fire, and drying was accomplished in the residual warmth of a bread oven or on a hearthstone near an active fire. Sifting sugar would involve a fine sieve or simply pinch and sprinkle by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

Servings

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

1 pound fresh figs (dried figs may be substituted if necessary, rehydrated in warm water)
1 3/4 - 2 1/4 pounds granulated sugar, plus extra for dredging
2 cups water

Instructions

Begin by gathering fresh figs.
Take a sharp pin or skewer and prick each fig all over.
Place them in a saucepan and cover with water.
Simmer gently until the figs are tender but not falling apart, about 15-20 minutes depending on size.
Drain them.
For every 1 pound of figs, prepare around 1 pound of granulated sugar.
Bring 4 cups of sugar (roughly 1 3/4 pounds) mixed with 2 cups of water to a boil, skimming off any foam that rises.
Add the figs to the syrup and simmer gently for several minutes.
Transfer the figs and syrup to a ceramic or glass bowl.
Repeat simmering the figs in fresh syrup, adding about 2-4 ounces more sugar each day, for four days, always reheating (boiling) the syrup before returning the figs.
Let the figs soak in the syrup for 2 days.
Drain them, then dredge liberally with fine caster sugar.
Place the sugared figs on a wire rack or parchment-lined baking tray in a very low oven (about 140°F) or an airing cupboard, turning and sifting more sugar on them twice a day until thoroughly dry.
Separate layers with parchment for storage.

Estimated Calories

150 per serving

Cooking Estimates

You should allow about 20 minutes to cook the figs initially. Each day, you'll spend another 5-10 minutes simmering the figs in the syrup and adding sugar over four days. Prep includes pricking the figs and draining. Drying the figs will take extra time over 2-3 days but does not need your constant attention. Each serving is around 150 calories, mainly from sugar, and the recipe yields around 8 servings.

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.