vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Steamed Fig Pudding
From The Swedish, French, American cook book, 1918
Serves 4
Serve with wine or foam sauce.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 554. The excerpt below is the record exactly as published.
Steamed Fig Pudding Pouding aux Figues, cuit a la vapeur Three-quarters pound bread crumbs, half cup syrup, three- quarters cup butter, two eggs, half cup brown sugar, half cup milk, one pound figs, three tablespoons flour, three tablespoons brandy, three tablespoons sherry, one teaspoon nutmeg, one teaspoon baking soda, one teaspoon cream of tartar, a pinch of salt, and some lemon juice
Cook this with the app: pantry check, scaling, and the assistant.