Reference > Farmer's Cookbook > HOT PUDDINGS > Fig Pudding I
  French Fruit Pudding Fig Pudding II  

Fig Pudding I

3 oz. beef suet
1/2 cup milk
1/2 lb. figs. finely chopped
2 eggs
21/3 cups stale bread crumbs
1 cup sugar
3/4 teaspoon salt

Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.

  French Fruit Pudding Fig Pudding II  
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