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Stuffed Figs

Stuffed figs from Erken's Stor kokebok 1914: figs filled with chopped walnuts, cooked tender in water, seasoned with sugar and lemon juice and served with whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

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About the dish

From the chapter on winemaking, liqueurs and confectionery in "Stor kokebok" (1914). Stuffed figs with walnuts and whipped cream were a simple, slightly exotic dessert in Erken's time, when dried fruit was common festive fare.

How to make it

  1. 1

    Fill the figs

    Wash the figs and split them along one side. Press the finely chopped walnut kernels into each fig.

  2. 2

    Cook tender

    Place the stuffed figs in an enameled pot, pour over boiling water and let them simmer until they are completely tender, about 45 minutes.

  3. 3

    Season

    Add the sugar and lemon juice 5 minutes before the pot is taken off the heat.

  4. 4

    Arrange

    Arrange the figs in a bowl or on a platter. Whip the cream stiff with 1 tablespoon sugar and place it around the figs.

Changes from the original

Quantities are set in modern units (g, dl); the cooking water is given approximately since the original only writes "boiling water is poured over." The steps have been rewritten in modern Norwegian.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 759)~81% of the text changedremovedadded
125 g tørkede gr. fikener (vaskede). 60 g gr. valnøttkjerner (finhakket). 30 g sukker. 0,5 stk gr. sukker ½ sitron (saften). 2,5 dl ⅛ l. kremfløte. 1 ss sukker (til fløten). 4 dl vann (kokende, til koking av fikenene). Vask fikenene og del dem opp langs De vaskede fikener splittes op i den ene siden. Press side, og de finhakkede valnøttkjernene inn i hver figen.. Legg de valnøttkjerner presses inn. De fylte fikenene fikener legges i en emaljert gryte, hell over påhelles kokende vann og la dem småkoke vann, småkoker til de er helt meget møre, ca. 45 minutter.. Tilsett sukkeret og sitronsaften ¾ time. Sukkeret tilsettes 5 minutter før gryten tas av platen.. Legg fikenene opp i en skål eller på et fat. Pisk fløten stiv med 1 spiseskje sukker og legg den rundt fikenene.

Note on Modernised

Mengder er satt i moderne enheter (g, dl), kokevann er angitt omtrentlig siden originalen bare skriver «paaheldes kokende vand». Trinnene er skrevet om til moderne norsk.

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Frequently asked questions

How long should the figs cook?
The stuffed figs simmer in boiling water until they are very tender, about 3/4 hour (45 minutes).
When are the sugar and lemon juice added?
Both the sugar (30 g) and the juice of half a lemon are added 5 minutes before the pot is taken off the heat.
How are the figs filled?
The washed figs are split open on one side, and 60 g of finely chopped walnut kernels are pressed into the opening.
How is the dish served?
The figs are arranged on a platter/dish, and stiffly whipped cream of 1/4 liter cream with 1 spoonful sugar added is placed around. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 630.

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