This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Fresh figs are plentiful in Florida and the Gulf states, and are served as breakfast and dessert fruit with cream; are used in pies and tarts, mixed with lemon juice; are best, perhaps, in preserves with lemon peel and ginger, an article of some prominence now among southern exported products.
Cut up, stewed with a cut lemon in syrup, made with either a top crust or with strips over.
Steamed figs and fig fritters are new dishes at some hotels and restaurants where they study gastronomic novelties.
" Fig sue is a favorite dish in Westmoreland. It is made in the following manner by the better-class people: 1/2 lb. figs (cut up small), 1/4 lb. bread, 2 oz. currants, 1/4 lb. sugar, 1/2 pt. beer. Put in a pan, simmer half an hour, serve as a pudding. There is another method, same ingredients, but with home-made beer, about a pint of strong ale being added after boiling. This is eaten out of basins like soup. Fig sue is also similarly prepared with milk in the place of beer in the rural districts, sometimes thickened with oatmeal. It is in great favor here with all classes, and is taken at dinner, tea, or at night, Good Friday being the principal day of consumption".
Only a name for a kind of gum drops compound, no figs about it. The original name is Turkish, not adapted to be taken along with the confection. Made of 12 lbs. sugar, 3 lbs. glucose, 1 3/4 lbs. corn starch, 3 gallons water, 1/4 oz. citric acid. Water and sugar boiled, starch wetted and added, then the acid and glucose; stirred constantly and cooked until it leaves the fingers in cooling. Variously flavored, colored, cut and shaped in powdered sigar.