Fig Pudding
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs.
- Mix together the molasses, suet, spice, and the figs, cut fine.
- Dissolve the soda with a table-spoonful of hot water, and mix with the milk.
- Add to the other ingredients.
- Beat the eggs light, and stir into the mixture.
- Add the flour, and beat thoroughly.
- Butter two small or one large brown bread mould.
- Turn the mixture into the mould or moulds, and steam five hours.
- Serve with creamy or wine sauce.