Fig Pudding No. 3

Ingredients

• one-fourth of a pound of figs
• two cupfuls of breadcrumbs
• one cupful of brown sugar
• one-fourth of a pound of suet
• two eggs
• the grated rind and juice of one lemon
• one dessert-spoonful of molasses
• one-half grated nutmeg
• one tablespoonful of flour

Method

1. 1

   Mix all ingredients and steam for three hours.

2. 2

   Serve with boiled sauce flavored with lemon.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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 cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks. FIG PUDDING— No. 3. One-fourth of a pound of figs chopped fine, two cupfuls of bread- crumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- PUDDINGS AND PUDDING SAUCES. 279 ful of molasses, one-half grated nutmeg, one tablespoonful of flour

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