Fig Pudding

Ingredients

• One cupful of molasses
• one of chopped suet
• one of milk
• three and a quarter of flour
• two eggs
• one teaspoonful of soda
• one of cinnamon
• half a teaspoonful of nutmeg
• one pint of figs

Method

1. 1

   Mix the molasses, suet, spice, and figs cut fine together.

2. 2

   Dissolve the soda with a tablespoonful of hot water and mix with the milk.

3. 3

   Add to the other ingredients; add the eggs well beaten; add the flour and beat thoroughly; butter one large or two small molds, pour in the mixture and steam for five hours.

4. 4

   Serve with creamy sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 127. The excerpt below is the record exactly as published.

Fig Pudding. Two pounds figs, one pound suet, chopped fine, one-half pound liour (one cup), one-half pound bread crumbs (one cupi. two eggs, one cup milk. Cut or chop the figs in small pieces, mix the figs, bread crumbs and suet, add the flour, well beaten eggs and enough milk to form a stiff paste. Boil or steam three hours. Sauce. — Two eggs (strictly fresh i, four tablespoons warm cream, powdered sugar. Beat the yolks and stir them as stiff as possible with powdered sugar, add cream. Beat the whites separately, season, mix all quickly and serve at once. Delicious, easy to make and requires no cooking. • Mrs. Herbert Mackie. Fig Pudding. One pound figs, one cup molasses, one cup milk (sweet), one cup suet, two eggs, one teaspoon soda, one dessert spoon cinnamon. Dissolve soda in a little hot water. Chop figs and suet fine. Flour to the consistency of cake. Grease a three- quart tin pail. Cover well; set pail into kettle of boiling water and boil three hours. Serve with whipped cream. Fig Pudding. One cup fine bread crumbs, one pint hot milk, two eggs, butter size small egg, one cup figs chopped fine. Serve with whipped cream. Mrs. C. E. Morris. Fig Pudding. Four cups of bread crumbs, two cups of suet chopped fine, four tablespoons molasses, two cups brown sugar, two lemons, jmce and rind, four tablespoons flour, one pound chopped figs, nutmeg grated. Mix well; steam three hours. Serve with sauce. Miss Lora Eidson, Galveston, Texas. Fig Pudding. One-half cup butter (scant |, one cup sugar and molasses, one cup sweet milk, three cups flour, two eggs, two heaping teaspoons baking powder, one pound chopped figs, small hand- New Century Cook Book. -J4t ful dried currants, half teaspoonful nutmeg, teaspoon cinnamon; steam three hours without opening the steamer. Cream the butter, add the sugar and molasses, then the milk, then the beaten eggs, figs, currants, spices and flour; add last the baking powder; butter well the dish in which it is steamed, and lay a buttered paper over the pudding to prevent it becoming soggy Mrs. Highley. Fig Pudding. One pound figs chopped fine, one cup bread crumbs, one cup flour, one cup chopped suet, one cup molasses mixed with tablespoon of soda, one cup sour milk, three well beaten eggs, one teaspoonful salt; steam two and one-half hours. Serve with sauce. Sauce. — One cup brown sugar, one tablespoonful corn- starch, one-half cup butter, yolks of two eggs; stir to a cream. Beat the whites to a stiff froth, add the other ingredients, place over the tea ketttle and add one-half cup boiling water; stir well while boiling. Flavor with lemon. Miss Lillian McLaughlin. Fig Pudding. One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs

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