Name: Fig Puddings
Cuisine: American
Ingredients: 1 pound of good dried figs; 2 cupfuls of fine; 3 eggs; 1 cupful of beef suet; 2 scant cupfuls of sweet milk; 1 cupful of white sugar; 1 little salt; 1 teaspoonful of baking powder; 1 cupful of sifted flour; 10 light; 3 minutes; 8 on cover to prevent mold from upsetting; 3 hours; 1 teaspoonful of extract of nutmeg

Original Recipe

Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a teaspoonful of baking powder, stirred in half a cupful of sifted flour. Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg.

1

Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a teaspoonful of baking powder, stirred in half a cupful of sifted flour.
2

Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs.
3

Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours.
4

Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg.

Original Recipe

Ingredients

Instructions