Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: 3 eggs; 1 scant coffeecup of sugar; 1 cup of sweet milk; 1 cup of butter; 2 heaping cups of bread-crumbs; 1 pound of figs, chopped fine; 1 wineglass of sherry; 2 tablespoons of flour; 2 teaspoons of baking-powder

From The Blue grass cook book, 1904

Serves 3

Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.

FIG PUDDING 3 eggs, 1 scant coffeecup of sugar, 1 cup of sweet milk, 1 cup of butter, 2 heaping cups of bread-crumbs, 1 pound of figs, chopped fine, 1 wineglass of sherry, 2 tablespoons of flour, with 2 teaspoons of baking-powder

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