Fig Pudding

Ingredients

• half a pound of chopped suet
• four eggs well beaten
• one pint of milk or cream
• half a pound of figs
• one pound of flour
• three teaspoonfuls of baking powder
• one teaspoon of salt
• two tablespoonfuls of granulated sugar

Method

1. 1

   Sift flour and baking powder, mix with suet, eggs, figs, and milk.

2. 2

   Put in a buttered mould and boil for two hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 160. The excerpt below is the record exactly as published.

ing pudding batter on top. One egg, one cup of milk, one tablespoon of batter, one pint of flour, one teaspoonful of soda dissolved in a little water. Bake in moderate oven. Serve this pudding with hard sauce. Any kind of fresh fruit may be used. Oream Biscuit Put in a basin and work well with a wooden spoon the yolks of three eggs, three ounces of granulated sugar, and the rind of half a lemon chopped very fine. Beat the whites of three eggs to a froth. Mix with the yolks, add two ounces of sifted flour, and half a pint of whipped cream. Pour this preparation in six paper cases, sprinkle with sugar, and place on baking sheet. Bake in brisk oven for nearly ten minutes. Serve hot. Oream Pufb with Oream Fillinar Mix half a cup of melted butter in one cup of hot water, set on a stove, and when boiling stir in one cup of flour. Remove f rom the fire and let it cool. Then stir in three eggs, one after the other; do not beat them. Drop on buttered tins, bake in hot oven twenty to thirty minutes. Oream Fi] A pint and a half of milk, two eggs, half cup of granulated sugar, and two tablespoonf uls of com-starch which has been dis- solved in a little water. When the milk is boiling, add the eggs, sugar, and com-starch. Keep stirring and beating untìl it is a thick cream. Oream Oroquettes Mix six eggs, half a pound of sifted flour, a pinch of salt^ and the rind of one lemon chopped fine. Work well with a HOT PUDDING8, CUSTARBS, SOUFFLÉSj ETC. 291 wooden spoon until very smooth. Dilute with one quart of milk. Stir steadily over the fire and boi! fifteen minutes. In- stantly stir in the yolks of four eggs and four ounces of pow- dered sugar. Mix well, pour into a slightly oiled tin pan, and cool thoroughly. When cold, sprinkle dry crumbs on a table, turn the cream over, divide in pieces about two inches wide by three inches long. Dip in beaten egg^ roU in fine bread crumbs, fry in hot fat until a light brown. Brain, sprinkle with pow- dered sugar, and serve hot. Baked Oustard Let one quart of milk come to a boil. Cool the milk a little, pour it gradually over six well-beaten eggs, stir- ring aU the while. Add a pinch of salt and sugar to taste. Pour into a deep pan. Grate nutmeg thick over the top. Set the pan in the oven in another pan in which is water. Set a square pan of water in the upper oven. Bake in a moderate beat a light brown. When done, a knife wiU come out clear. Oustard Oaramel Mix one cup of granulated sugar, half a cup of water, and two teaspoonf uls of vinegar together. Boil until, when tested in cold water, it hardens. When partially cool, line an ovai mould with the mixture. Make a custard of one quart of milk, six eggs, and vanilla to taste. Fili the mould. Bake in mod- erate oven till firm to touch. Save the caramel that is left after lining the mould, thin it with water, and when the custard is inverted on the dish, pour the liquid over it. Oompòte of Qreen Ourrants Simmer until tender one pint of green currants (stripped f rom the stalks) in a syrup made of half a pint of water and five ounces of sugar. Boil the syrup before adding the currants. 292 MB8. BESLY'8 COOK BOOK Serve with boiled rice and a dish of pulverized sugar, if more sweetness is wished Compotes of other fruita may be used in this way, such as green apricots cherries, damson plums. The sugar must be in proportion to the tartness of the fruit. Fiff Padding Take half a pound of chopped suet, four eggs well beaten, one pint of milk or cream, half a pound of figs cut in amali pieces, one pound of flour, and three teaspoonf uls of baking powder. Sift the flour and baking powder together, add suet, eggs, one teaspoon of salt, the figs, and mix ali thoroughly with the milk and two tablespoonfuls of granulated sugar

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