Fig Pudding
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.
Fig Pudding. One pound of figs, chopped fine, one quart of grated bread, one cupful of powdered sugar, one- half cupful of butter, four beaten eggs and two cupfuls of sweet milk; stir all together, place in a pudding dish and steam for one and one-half hours. Serve with sauce. Fruit Pudding. One cupful of molasses, one cupful of sweet milk, one-half cupful of butter
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