vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Food for the Gods
From The Monmouth Baptist ladies' cook book, 1907
Serves 16
This will serve sixteen people.
Presented as published in 1907. 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
Nutrition per serving
386Calories
7 gProtein
42 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein7.2 g
Carbohydrates42 g
Fiber2.7 g
Sugars34 g
Total Fat22 g
Saturated Fat2.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol70 mg
Sodium87 mg
Potassium244 mg
Calcium75 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline57 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
two teaspoons baking powder, one cup of milk, one-half teaspoon cinnamon, one cup raisins, one-hali teaspoon allspice. Tie loosely in cloth dredged with flour, boil two hours. Serve with dip to suit taste. FIG PUDDING. Mrs. H. W. Dredge. One cup molasses, one cup chopped suet, one pint chopped figs, one teaspoon cinnamon, one-half tea- spoon nutmeg. Dissolve one teaspoon soda in hot water, add one cup milk. Beat two eggs light and stir into mixture, add two and one-fourth cups flour. Beat all thoroughly. Fill buttered moulds three-fourths full and steam three hours. Serve with hot sauce. FIG PUDDING. Mrs. Oel French. One-half pound figs chopped, one cup dry bread crumbs, two eggs, one-half cup chopped suet, one-half cup sugar, one scant cup sweet milk, one-half tea- spoon baking powder sifted with one-half cup flour. Steam one and one-half hours. Sauce : — One cup sugar, one-half cup butter — PUDD NGS 149 creamed ; add two well beaten yolks of eggs, and one pint of boiled cream. Place over fire and heat through, but do not boil. FIG PUDDING. Mrs. Mary R. Irwin. Six ounces figs, chopped fine, six ounces of suet, three ounces bread crumbs, tnree ounces sugar, three eggs, and a little nutmeg. Steam three hours. Sauce : — Beat up one teacup of butter to a cream as for cake, add two cups of sugar and flavor with a teaspoon of vanilla. FOOD FOR THE GODS. Mrs. Hugh Marshall. Mrs. S. K. White. Six eggs well beaten, separately. Two cups sugar, nine tablespoons cracker crumbs stirred with two tea- spoons baking powder, one pound English walnuts, broken, one-half pound dates cut in halves
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.