Fig Pudding

Ingredients

• Four cups of bread crumbs
• two cups of suet chopped fine
• four tablespoons molasses
• two cups brown sugar
• two lemons, juice and rind
• four tablespoons flour
• one pound chopped figs
• nutmeg grated

Method

1. 1

   Mix well; steam for three hours.

2. 2

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 12 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

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