Fig Pudding II
A dish with suet and figs at the center.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- ¼ lb. suet
- ½ lb. figs (finely chopped)
- 1 large sour apple (cored, pared, and chopped)
- ¼ lb. brown sugar
- ¼ lb. bread crumbs
- ¼ cup milk
- 2 eggs
- 3 oz. flour
Make it lactose-friendly
- ¼ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 431 |
|---|---|
| Protein | 6.9 g |
| Fat | 18.2 g |
| Carbs | 62.4 g |
| Fiber | 5.0 g |
| Sodium | 152 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States