Reference > Farmer's Cookbook > HOT PUDDINGS > Fig Pudding II
  Fig Pudding I English Plum Pudding I  
CONTENTS · BIBLIOGRAPHIC RECORD

Fig Pudding II

1/4 lb. suet
1/4 lb. brown sugar
1/2 lb. figs (finely chopped)
1/4 lb. bread crumbs
1 large sour apple (cored, pared, and chopped)
1/4 cup milk

2 eggs
3 oz. flour

Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fig Pudding I English Plum Pudding I  
 
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