Fig Pudding

Ingredients

• one pound of chopped figs
• quarter pound of bread crumbs
• quarter pound of flour
• half pound of suet
• one tablespoonful of brown sugar
• one wineglassful of rum

Method

1. 1

   Boil in cloth for three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.

FIG PUDDING. One cup molasses, one cup chopped suet, one cup milk, three and a fourth cups flour, two eggs, one teaspoon soda, teaspoon cinnamon, half teaspoon nutmeg, one pint of figs. Mix molasses, suet, spice and figs chopped fine. Dissolve soda in tablespoon hot water and mix with the milk, and add to other ingredients. Beat the eggs light, then add them and the flour and beat thoroughly. Put into one large mold or two small ones and steam five hours. Sauce for above : Half cup butter, one cup powdered sugar, quarter cup cream or milk, four tablespoons wine or one tea- spoon vanilla or lemon extract. If vanilla or lemon is used, add four tablespoons cream. Cream the butter, add the sugar gradually; when light and creamy, add the wine, and then the cream, a little at a time. Place bowl in basin of hot water and stir until the same is smooth and creamy, no longer. Mrs. Arthur Wells. 130 landmarks club cook book. FIG PUDDING. One pound of chopped figs, quarter pound of bread crumbs, quarter pound of flour, half pound of suet, one tablespoon- ful of brown sugar, one wineglassful of rum

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