Fruit Pudding

Ingredients

• 1/2 lb. suet
• 4 cups stale bread crumbs
• 1 cup of milk
• 3 eggs
• 1 cup brown sugar
• 1 cup raisins

Method

1. 1

   Chop suet and work until creamy.

2. 2

   Chop figs and work into the suet.

3. 3

   Soak bread crumbs in milk, add beaten eggs, sugar, salt and spices.

4. 4

   Combine mixtures, add raisins and nuts dredged with flour.

5. 5

   Turn into a buttered mould, cover and steam for three hours.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

cups raisins, finely Salt chopped Liquor in which meat was cooked Mix ingredients in order given, and season with salt. Reduce liquor in which meat was cooked to three cups. Add to mixture, bring to boiling point and let simmer , one and one-half hours. MINCE PIE. Line a perforated tin pie plate with plain paste and fill with mince meat. Wet edges of under crust with cold water, cover with upper crust of puff paste and press edges together. Ornament with a rim and per- forate upper crust that steam may escape. : Dinners for Occasions. 107 SQUASH PATTIES. 1 cup steamed and sifted 1 teaspoon nutmeg squash # teaspoon ginger 1 cup sugar 4 teaspoon salt 3 eggs, slightly beaten 4 teaspoon mace 1 teaspoon cinnamon 4 tablespoons brandy 1 cup heavy cream Line fluted patty pans with plain paste, brush paste with white of egg, sprinkle with stale bread crumbs and fill pans two-thirds full of squash mixture. Bake in quick oven at first, and then decrease heat and complete the cooking. Squash patties, when eaten at their best, should be freshly baked and served warm. FRUIT PUDDING. + Ib. suet 4 teaspoon nutmeg 4 Ib. figs } teaspoon clove 24 cups stale bread crumbs 3 cup English walnut # cup of milk meats 3 eggs + cup raisins, seeded and 1 cup brown sugar

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