Preserved green figs are used for this cream--those of Fernando
Rodrigues are excellent. Place the figs in a plain mould, and pour in
gently, when on the point of setting, a cream made with a pint of cream
and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the
cream is turned out of the mould, pour round it the syrup in which the
figs were preserved.