Fig Pudding

Ingredients

• one pound of figs
• one cup of shortening
• two cups of sugar
• three unbeaten eggs
• three cups of bread crumbs
• one half teaspoon of nutmeg
• one teaspoon of cinnamon
• one half cup of milk

Method

1. 1

   Wash and dry figs, cut into pieces.

2. 2

   Cream shortening, add sugar and eggs.

3. 3

   Sift together bread crumbs, nutmeg, and cinnamon, then add to mixture.

4. 4

   Add milk and figs, beat well, and steam in molds for 1 to 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.

one teaspoon of cinnamon, have been sifted. Add grated rind of one lemon. Spread ina shallow pan about one fourth inch thick. Sprinkle with three fourths cup of nuts, one fourth cup of sugar and cinnamon. Bake in a hot oven. Cottage Pudding. — Cream one fourth cup of butter, add two thirds cup of sugar, one egg, one cup of milk, two and one fourths cups of flour, four teaspoons of baking powder, one fourth teaspoon of salt. Mix as for Plain Cake. Bake thirty-five minutes and serve with Vanilla or Hard Sauce. Hard Sauce. — Cream one third cup of butter; add one cup of powdered sugar gradually ; add one fourth teaspoon of flavoring, and shape into small balls. Rice Pudding. — Cook one half cup of rice in one pint of boiling water for twenty minutes, or until soft. Add one half cup of sugar, one pint of milk, two well-beaten eggs, one half cup of raisins, speck of nutmeg, and bake slowly until firm. Bread Pudding. — Mix one pint of bread crumbs, one quart of milk, one cup of sugar, four egg yolks, two table- spoons melted butter, and the juice of lemon or one teaspoon of lemon extract. Beat until blended. Turn into a baking dish and bake three quarters of an hour. Take from oven, spread jam or jelly over the top, cover with the whites of four eggs beaten stiff and dry, to which has been added four tablespoons of sugar and one fourth teaspoon of lemon extract. Return to the oven until the eggs are browned. Serve with cream. Date Pudding. — Wash one pound of dates and remove the stones, add one cup of walnuts chopped, one half cup of sugar, two eggs well beaten, and one half cup of flour and two teaspoons of baking powder sifted together. Mix well, 186 ADDITIONAL RECIPES and bake slowly about two hours. Pour one cup of cream over the pudding while it is warm, and serve with whipped cream. Fig Pudding. — Wash and dry one pound of figs and cut into small pieces. Cream one cup of shortening; add two cups of sugar and three unbeaten eggs. Sift together three cups of bread crumbs, one half teaspoon of nutmeg, one ‘teaspoon of cinnamon, and add to the first mixture. Add one half cup of milk

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