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Steamed Fig Pudding

From Lessons in cooking through preparation of meals, 1912

Serves 10

Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 54. The excerpt below is the record exactly as published.

STEAMED FIG PUDDING FOAMY SAUCE COFFEE FRUIT NUTS AND RAISINS Color Scheme: Red and Yellow Table Decoration A centerpiece may be made of half a pumpkin hollowed out to form a basket and filled with fruit, having red apples showing at the top and Tokay grapes hanging over the sides in a careless yet artistic manner. If desired, red and yellow ribbon and crepe paper can be used effectively. Clear Tomato Soup Cook I can of tomatoes with i pint water, I slice onion, 12 peppercorns, a bit of bay leaf, 4 cloves, 2 t sugar, i t salt, for 20 m. Strain and add ^ t soda. Bind with 2 T butter and 3 T flour. Reheat and serve. Cracker Crisps Split the thick milk crackers, butter the inside and toast. Potato Stuffing Mix 2 c hot mashed potato, 2 c stale bread crumbs, 2 t salt, I t thyme, 3 T finely chopped onion, and ^ c melted butter. Use with roast fowl. Candied Sweet Potatoes, p. 59. Cranberry Jelly, p. 93. NOVEMBER MENUS 99 Orange and Cherry Salad Remove the white membrane from the pulp of 2 oranges and cut each section into half, crosswise. Mix i c pine- apple, cut into cubes, with 3^ c candied cherries, halved, by tossing together with two forks. Add the oranges and cover the salad with Lemon Cream Sauce. Lemon Cream Sauce To ^2 c cream, whipped, add 4 T sugar and 3 T lemon juice. Pour over the salad. Steamed Fig Pudding To 2^/2 c flour, sifted with i t soda, i t each ginger, cinna- mon and nutmeg, add i c molasses, i c sweet milk, i c chopped suet, i c chopped figs and i c stoned raisins
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