Fig Pudding

Ingredients

• One cup of chopped figs
• 1 cup of chopped suet
• 1 cup of sugar
• 1 cup of bread crumbs
• 1 cup of wine or fruit juice
• 2 well beaten eggs
• a little nutmeg

Method

1. 1

   Steam for 1 hour in a double boiler and serve with lemon or wine sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.

1 cup of sugar, the grated rind and the juice of 2 lemons. Soften in warm watei' (i crackers, lay them in the hottom n\' the pudding dish and pour custard over them; hake in a Jewel range until firm. Heat tin- whites of the eggs to a stiff froth and add (> tahkspeonfuls sugar and heat well. When the custard is done ]X)ur the frosting over it: return to the oven and hrown. Serve either cold or warju. Mi;s. Koi'Ks. Tipsey Pudding. Cut a sponge cake or any light, plain cake into thick squares and dip the squares in a mixture of equal ])arts wine and water sweetened with sugar. Milk flavored with wine, hrandy, vanilla or lemon will answer for soaking the s(|uareg if sufficient wine is not at hand. Arrange the pieces of cake in a liandsome dish and heap whipped cream over it. On the whip|)ed cream place small pieces of jelly, candied cherries cut in half, strawherries, shaved [dneapjile, rasi)herries, all of these fresh or canned, and any kind of fruit jelly or jam one ha[)i)ens to have on hand. Steamed Sponge Cakes. Three eggs heaten separately, 1 cuj) sugar, 1 heaping cu]> Dousnian's Best Patent flour, 2 teaspoons haking powder, 2 tahU'spoons sweet milk. Mix all to- gether. Grease some teacu])s thoroughly. ]nit a tahlrspoon of the mixture in each cup. Steam 20 minutes and roll in confectioner's sugar. Thev will look like snowballs. Mrs. X. ^l. A ax Aukex. Prune Pudding. Boil I/O lb. prunes until very soft and the juice all boiled out. IJeniove stones and eliop the ])runes. Beat tlie whites of ;? eggs, add Vl' eup ])ulverized sugar, pinch of salt, i j teaspoon of cream t<irtar, l/o teaspoon vanilla. Add ])runes little at a time. Stir well. Steam V2 hour. Put into a dish with a cover and then set into the steamer. Eat cold, with whipped cream. ^Iiis. IT. E. IiA.alsdkll. 96 SUPERIOR COOK BOOK Orange Pudding. Five sweet oranges, 1 coffee cnji of white sugar, 1 pt. of milk, yolks of 3 eggs, 1 taljles])oonful of corn starch. Then slice the oranges and pour over them the sugar; set the milk in a pot of hoiling water and let it get hoiling hot, add yolks of eggs well heaten, then the corn starch made smooth with a little cold milk. Stir all the time and as soon as it thickens pour over the fruit. Put on the icing. Mrs. Lizzie W. Tayloe. Bread Pudding. Oue cup bread crumbs, y^ cup sugar, yolks of 2 eggs and 1 white, 2 cu])s sweet milk, grated rind of 1 lemon. Be careful not to bake much or will curdle. Frost- ing: Beat 2 whites stiff, then add i/. cup sugar, then juice of lemon. Put in oven to brown. Miis. J. Powek. Raisin Puffs. One-quarter cup butter, 1 tablespoon sugar, 1 egg, y-> cup milk, 1 cup Dousman's Best Patent flour, II/2 teaspoons baking powder, V2 taip raisins. Steam in cups % hour and serve with sauce. Mrs. E. E. Nelson. Cream Sponge Drops. Separate -i eggs, add gradually to the yolks 1 cup of ])owdered sugar: beat until light; then stir in carefully the whites of the eggs beaten to a stiff froth, then % ,of a cup of Dousman's Echo pastry flour. Bake this in timl)ale cups; stand tbe cups in a leaking pan of boiling water. Serve as soon as done, with an ordinary ])udding sauce or soft custard. ■Mits. Joski'ij A'axdevexter. Fig Pudding. One t'Up of cliopijed ligs, 1 cup of cl!op]Jcd suet, 1 cup of sugai', 1 cup of bread cruml)s, 1 cup of wine or fruit juice, 2 well beaten eggs and a little nutmeg

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