Fig Pudding

Ingredients

• One cupful of molasses
• one of chopped suet
• one of milk
• three and a quarter of flour
• two eggs
• one teaspoonful of soda
• one of cinnamon
• half a teaspoonful of nutmeg
• one pint of figs

Method

1. 1

   Mix together the molasses, suet, spice, and the figs, cut fine.

2. 2

   Dissolve the soda with a tablespoonful of hot water, and mix with the milk.

3. 3

   Add to the other ingredients.

4. 4

   Beat the eggs light, and stir into the mixture.

5. 5

   Add the flour, and beat thoroughly.

6. 6

   Butter two small or one large brown bread mould.

7. 7

   Turn the mixture into the mould or moulds, and steam five hours.

8. 8

   Serve with creamy or wine sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 128. The excerpt below is the record exactly as published.

Fig Pudding. One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs

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