Fig Custard Pudding

Ingredients

• One-half pound good figs
• 1 pt. milk
• yolks of 2 eggs
• white of 1 (if large)
• 1/2 oz. gelatine soaked in cold water
• 1/2 cup sweet fruit jelly slightly warmed
• 2 teaspoonfuls vanilla
• White sifted flour

Method

1. 1

   Soak figs in warm water until soft; split and dip in jelly to line a buttered mould.

2. 2

   Heat milk, stir in beaten yolks and sugar, return to saucepan and stir until thickens.

3. 3

   Melt soaked gelatine and add to milk mixture.

4. 4

   When it begins to congeal, whisk thoroughly with egg white beaten to stiff froth, fill the fig-lined mould, and set in a cool place until firm, at least 5 or 6 hours.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 5. The excerpt below is the record exactly as published.

Fig Custard Pudding. One-half pound good figs, 1 pt. milk, yolks of 2 eggs, white of 1 (if large), ]/2 oz. gela- tine soaked in cold water, y^ cup sweet fruit jelly slightly warmed, 2 teaspoonfuls vanilla. White sifted flour

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