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1877 - Buckeye Cookery

Fig Pudding

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1877 - Buckeye Cookery
Fig Pudding

Half pound figs,
quarter pound grated bread,
two and a half ounces powdered sugar,
three ounces butter,
two eggs,
one tea-cup milk;
chop figs fine and mix with butter,
and by degrees add the other ingredients;
butter and sprinkle a mold with bread-crumbs,
pour in pudding, cover closely, and boil for three hours.

Florence Woods Hush.


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