Steamed Fig Pudding

Name: Steamed Fig Pudding
Ingredients: two cupfuls of finely grated graham-bread crumbs; half a cup of thin sweet cream; a heaping cupful of finely chopped fresh figs; a quarter of a cup of sugar; a cup and one fourth of sweet milk

From Every-day dishes and every-day work, 1897

Serve immediately after steaming.

Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 76. The excerpt below is the record exactly as published.

Steamed Fig Pudding. — Moisten two cupfuls of finely grated graham-bread crumbs with half a cup of thin sweet cream. Mix into it a heaping cupful of finely chopped fresh figs and a quarter of a cup of sugar. Add lastly a cup and one fourth of sweet milk

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