Boiled Fig Pudding

Ingredients

• half a pound of suet
• half a pound of stale breadcrumbs
• half a pound of sugar
• half a pound of figs
• three beaten eggs
• half a teaspoon of soda
• one teacup of milk
• one small nutmeg
• one wineglass of brandy
• one teaspoon of cream of tartar

Method

1. 1

   Mix suet, breadcrumbs, sugar, and figs.

2. 2

   Add eggs, dissolved soda, nutmeg, brandy, and cream of tartar.

3. 3

   Prepare in a cloth and boil for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 155. The excerpt below is the record exactly as published.

Boiled Fig Pudding— Baked Flour Pudding— Boiled Flour Pudding— Fruit Fritters— Farmers' Fruit Pudding— Steamed Fruit Pudding— German Pancakes — Baked Indian Pud- ding— Boiled Indian Pudding — Plum Pudding — English Plum Pudding — Plum Graham Pudding— Boiled Prune Pudding— Sponge Pudding— Boiled Suet Pudding —Brandy Sauce— Caramel Sauce— Chocolate Sauce— Creamy Sauce — Hard Sauce- Cherry Sauce — Peach Sauce — Frothy Sauce— Sauce of Fruit Juice — Lemon Sauce —Liquid Sauce— Maple Sugar and Cream Sauce— Molasses Sauce— Sour Cream Sauces— Vanilla Sauce— Whipped Cream Sauce WE group the following puddings for cool weather be- cause they are heartier than the fruits, jellies, and far- inaceous sweets going before this note. In cool weather our systems crave more substantial foods and readily digest what in warm weather might prove difficult. The bread puddings following may be used all the year round, but suet, plum, and other similar combinations should be reserved for the cool days. BREAD PUDDING Mix into two cups of stale, fine breadcrumbs two table- spoons of melted butter, the beaten yolks of four eggs, and quarter of a teaspoon of soda dissolved in cold water. Let one quart of milk just come to boil, take it off, cool, and add to the other ingredients. Add nutmeg to taste, and last the whites of the four eggs beaten to a stiff froth. Stir the whites in lightly with a silver fork. Bake in a greased pudding pan a light !:rown. Test it by slipping in the pudding a thin knife. If the pudding does not stick to the knife it is done. Serve with hard sauce. / COOL WEATHER SWEETS 285 COCOANUT AND BREAD PUDDING Take one quart of breadcrumbs and a cup of grated cocoanut. Butter a baking dish and put in layers of bread- crumbs and cocoanut till the dish is nearly full. Upon the crumbs drop a few pieces of butter. Beat two whole eggs and the yolks of two eggs together, add a small cup of sugar, half a teaspoon of salt, and a pint of milk. For flavoring use the juice of an orange or a teaspoon of vanilla. Pour this custard over the breadcrumbs and cocoanut, and bake in a moderate oven till the custard is set, but not watery. The two whites you have reserved from the yolks beat till stiff, add two tablespoons of sugar and the grated rind of the orange you used for the pudding, or, if you like, almond or vanilla flavoring. Spread upon the cooked pudding, return to the moderate oven for a lisrht brown, and serve. /- CRUST AND CRUMB PUDDING Put your crusts and crumbs of bread into a bowl and cover them with milk. Set on the warm water tank or in the dish oven to soak for half an hour. Then mash the bread with a fork till all is a fine pulp. To two quarts of the pulp add a small cup of raisins, a small cup of currants, a large cup of milk, a couple of eggs well beaten, a teaspoon of salt, and sugar to taste. Guard against making it too sweet. Stir well, pour it into a buttered pudding dish and bake in a mod- erate oven one hour and a half, and serve hot. ORANGE BREAD PUDDING Soak a heaping teacup of fine breadcrumbs in a cup of cold water till the crumbs are soft. Grate over the bread- crumbs the yellow off the rind of three oranges. Take the soft broken pulp of five large oranges, or of six small ones, and stir in the crumbs. Stir together quarter of a cup of butter, a cup and a half of sugar, and the yolks of four eggs. Stir in the breadcrumbs and bake half an hour in a moderate oven. Beat the whites of the eggs stiff, add sugar to make a 286 THE HOME COOK BOOK meringue, put on the pudding and let stand in a moderate oven ten minutes to brown. COTTAGE PUDDING Beat two eggs and stir well into them one teaspoon of butter, one cup of fresh milk, one pint of flour, and one and a half teaspoons of baking powder. Bake in a shallow, square tin, and serve fresh from the oven with a hot liquid sauce, or with "Sour Cream Sauce." CUSTARD AND CURRANT PUDDING Put in the bottom of a well-buttered pudding dish a layer of thin slices of bread and butter. Sprinkle over this some well-washed currants, and if you have it a few bits of candied orange peel. Lay in again thin slices of bread and butter and repeat the layer of the fruit. So continue to alter- nate till your dish is full, topping ofif with the currants. Over these layers pour a plain custard made from two or three eggs to a quart of milk, and sweetened and flavored to your taste. Pour gently in order not to disturb the layers of the pudding. Set in a moderate oven and bake half an hour, or until the custard is set, but not until it becomes watery. . BOILED FIG PUDDING Add to half a pound of suet half a pound of stale bread- crumbs, half a pound of sugar, and half a pound of figs chopped fine. Mix together. Next put in three beaten eggs and half a teaspoon of soda dissolved in one teacup of milk. Grate into this one small nutmeg. Add one wineglass of brandy (California), and last one teaspoon of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.