Fig Pudding

Name: Fig Pudding
Ingredients: Chop a pound of figs; six ounces of beef suet; half-a-pound of flour; a quarter of a pound of bread-crumbs; two tablespoonfuls of brown sugar; a teaspoonful of baking powder; a pinch of salt; two eggs

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Fig Pudding. Chop a pound of figs and six ounces of beef suet. Put a teaspoonful of baking powder and a pinch of salt into half-a-pound of flour. Put this mixture into a basin with a quarter of a pound of bread-crumbs and two tablespoonfuls of brown sugar. Beat up two eggs

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