Fruit Cream

Fruit Cream...

2 cups sugar, 1 pound raisins, 1 pound almonds, 1/2 pound figs, 1 cup cream, butter the size of an egg. Melt sugar with a little water, add cream and butter and 1 teaspoon vanilla and boil until it begins to thicken. Then add fruit and nuts, cut in pieces. Stir until creamy and roll in a wet napkin (cloth!). When cold cut into any desired shape.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.