1904 - The Blue Grass Cook Book

Fig Pudding

DDV CULINARY

3 eggs,
1 scant coffeecup of sugar,
1 cup of sweet milk,
1 cup of butter,
2 heaping cups of bread-crumbs,
1 pound of figs, chopped fine,
1 wineglass of sherry,
2 tablespoons of flour, with
2 teaspoons of baking-powder, sifted in the flour.

Steam 3 hours.
Serve with sauce.
Put pudding in a cake-mould and set in steamer.