Fig Pudding No. 2

Name: Fig Pudding No. 2
Yield: 4 servings
Ingredients: one-half cupful of sugar; one-half cupful of molasses; one-half cupful of butter; one cupful of sweet milk; two eggs; three cupfuls of flour; one pound of chopped figs; two teaspoonfuls of baking-powder; a pinch of soda; one-half cupful of currants; one-half teaspoonful of nutmeg; one-half teaspoonful of cinnamon

From The national course in home economics, 1917

Serves 4

Miss Inez Burbanks.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.

FIG PUDDING— No. 2. One-half cupful of sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one- half teaspoonful of cinnamo

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