Fig Pudding

Ingredients

• 1 pound good dried figs, washed, wiped, and minced
• 2 cups fine dry bread crumbs
• 3 eggs
• 1/2 cup beef suet, powdered
• 2 scant cups sweet milk
• 1 cup white sugar
• 1 teaspoon Royal Baking Powder
• little salt

Method

1. 1

   Soak crumbs in milk, add eggs beaten light with sugar, salt, suet, and figs.

2. 2

   Beat for 3 minutes; put in buttered mold with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil for 3 hours.

3. 3

   Eat hot with hard sauce made of butter, powdered sugar, and nutmeg.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 45. The excerpt below is the record exactly as published.

1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste. Flour hands and make into baUs. Wring small cloths in hot water, du *■ with flour, lay ball in each and tie, leaving room to swell. Cook in rapidly boiling water 45 min- utes, and serve with liquid sauce (see Sauces). Potato Dumplings. — 1 dozen large potatoes, 6 tal)lespoons flour, 2 tablespoons Royal Bak- ing Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg. Grate potatoes, which have been boiled and skinned the day before ; mix with the flour, previously sifted together with bak- ing powder, add the melted butter, and eggs one by one, and salt and nutmeg to taste ; form into balls about size of a .small apple, put into boiling water, which has been well salted, boil 15 minutes ; take out with skimmer, and serve with any kind of fricassee or pot-roast. Suet Dumplings (Danish). — 1 cup suet, chopped fine, 1 cup grated English muffins or bread, 1 cup flour, teaspoon Royal Baking Powder, Vt cup sugar, 2 eggs, 1 pint mBk, large pinch salt. Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, and milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time ; when done, dish and pour over them milk they were boiled in. « Puddings Apple pudding (Boston).— Paste, 3; 12 or 14 apples, peeled, cored, and sliced ; 1 teaspoon extract nutmeg, IVfe cups sugar. Line edge of deep earthenware dish with the paste ; pack in the apples, add sugar, Vfj cup water, and extract ; wet edge of paste ; lay on cover of paste, press two together, orna- ment edge, wash with milk, bake in moderate oven ; serve with rich cream. Apple Pudding (English).— Paste, 2 ; 12 or 14 apples, peeled, cored, and sliced; 1 teaspoon extract nutmeg, IVfe cups sugar. Line earthen- ware pudding-mold with paste, pack in apples, sugar, and extract ; wet edges ; cover, pinch edges together firmly ; place in saucepan full boiling water. Apple Tapioca Pudding,— Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak % pint tapioca in 1 quart lukewarm water 1 hour, add a little salt ; flavor with lemon ; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Blackberry Pudding.— Paste, 2; 1 quart berries. lV<j cups sugar. Proceed as directed for apple pudding. Blackberry Pudding, 2.— Proceed as di- rected for cottage pudding, adding IVij cups blackberries ; serve with liquid sauce. Batter Pudding (Baked).— Proceed as di- rected for batter pudding (hoilM), baking it in well-buttered pudding-dish 35 minutes ; serve with foaming sauce. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, IVfj cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into weU-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce. Batter Pudding (Boiled). — 1% cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 tablespoon butter, 10 drops extract nut- meg, 2 eggs, 1 pint milk. Sift flour, salt, and owder together ; rub in butter cold ; add eggs, eaten, and milk ; mix into batter as for muf- fins ; pour into well-buttered mold ; set in sauce- pan with boiling water % up sides of mold ; steam one hour, and serve with spice sauce. Boston Baked Plum Pudding. — IMi cups beef suet, freed of skin, chopped very fine, 1^ cups raisins, stoned, IMi cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk. Ml cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter ; pour into weU-buttered clean cake-tin, bake in steady oven 2 hours ; serve with va- nilla sauce. Cabinet Pudding. — Mi pound stale sponge cake, VSj cup raisins. Mi can peaches, 4 eggs, IMi pints milk. Butter plain oval mold ; lay in some stale cake, Vb of the raisins, stoned, Vb of peaches ; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread ; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach % up sides of mold, steam it % hour, turn out carefully on dish, and serve with peach sauce. Cottage Pudding. — 1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, IV2 teaspoons Etoyal Baking Powder. Beat the eggs and sugar to- gether; add cream, flour with the powder sifted in, and a pinch of salt ; mix into smooth batter as for cup cake ; put into long narrow or oval buttered mold, bake in hot oven 30 minutes ; serve with liquid or foaming sauce. Cottage Pudding, 2. — 1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg. 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg. 1 tea- spoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla. Cherry Pudding.— 2 eggs, 1 cup milk, Mi teaspoon salt, 1 tablespoon melted butter, IMi cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 min- utes in moderate oven, serve hot with cream and sugar. Chocolate Pudding. — 1 quart milk, scalded ; IMi squares chocolate, grated ; wet with cold milk, and stir into scalded milk. When choco- late is dissolved, pour into pudding-dish ; add yolks of 6 eggs, well beaten, and 6 table- spoons sugar. Bake about \ hour. Beat THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 25 whites of eggs to stiff froth ; add 6 tablespoons sug^r. Spread the frosting over top ; set again in oven until a light brown. Custard Pudding. — IMj pints milk, 4 eggs, 1 cup sugar, 2 teaspoons extract vanilla, and pinch of salt. Beat eggs and sugar together ; dilute with milk and extract ; pour into but- tered pudding-dish, set in oven in dripping- pan full of boiling water ; bake until firm, about 40 minutes, in moderate oven. Fig Pudding. — pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, cup beef suet, pow- dered ; 2 scant cups sweet milk, cup wliite sugar, in which 1 teaspoon Royal Baking Pow- der has been mixed, little salt

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