Fig Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 77. The excerpt below is the record exactly as published.
Fig Pudding One pound figs, chopped fine, one cup chopped bread, one cup of sugar, half cup of coffee or milk; three eggs, half teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.