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Recipe of Charles Edward Percy Padgett
— 1/20/1855 England - 6/11/1926 Tegucigalpa, Honduras
Charles Edward Percy Padgett's father, James Dearle Padgett, owned an import-export business and was also a wine merchant in England with commercial trade in France, Germany and South Africa. Presumably this fig wine recipe originated with James Dearle Padgett.

 

6 lbs. Dry Black Figs
2 lbs. Cluster Raisins
1-1/2 lbs. (Cakes) Fleischmann's yeast (1998: *see note below regarding yeast)
6 lbs. Sugar
3-1/2 gallons Water

 
  • Grind Figs and Raisins together in food grinder.
  • Heat water to boiling.
  • Put the Sugar in the water when heating.
  • Let stand to cool down to blood heat, and add figs and raisins and yeast.
  • Let stand in Stone Jar from 12 to 15 days.
  • Stir well - night and morning.
  • Strain off and let stand 5 days, then siphon and bottle.
 

Can drink as soon as made,
but the longer it stands after bottling, the better the wine.
Some consider it better if it stands until the Figs settle before straining.

 

From Frances Isabel May Padgett Wynne: her father's recipe
9/23/1888 Santa Tecla, El Salvador, C.A. - 6/29/1968 Columbia, California
Submitted 1-15-98 by Betty Wynne of Hickman, California.

 

*YEAST:
*the Fleischmann Yeast Company (in February 1998)
Offered the following information about the quantity of yeast in this recipe:

"in the 1920s, when this recipe was recorded, cake yeast was used.
Converting the 1-1 /2 pounds of cake-yeast required for this recipe,
using the readily available, stable dry yeast in grocery stores today, is as follows:

  • Fleischmann's Rapid Rise Yeast is packed in 1/4 oz. (7g) packets, sold in a strip of 3 packets.
  • This recipe would require 12 strips (of 3 packets in a strip),
  • 12 x 3 or 36 little packets of 1/4 oz. each
  • or 9 oz. of dry yeast to the 24 oz. of old-fashioned cake yeast
  • *36 1/4 oz. packets Dry Fleischmann's Yeast. (12 strips, of 3 packets in each strip)"