Boston Fig Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Boston Fig Pudding Stir one cup of any of the wheaten breakfast foods into two cups scalded milk. As soon as the mixture becomes thick, remove from the fire and stir gradually into a cup of figs, chopped with quarter of a cup of suet. Add half a cup of molasses, two well-beaten eggs, and one teaspoon each of soda
Cook this with the app: pantry check, scaling, and the assistant.