From a 19th century recipe for fig pudding
Ingredients:
- 1/2 pound figs
- 1/4 pound grated bread
- 2 1/2 ounces powdered sugar
- 3 ounces butter
- 2 eggs
- 1 cup milk
Preparation:
Chop the figs fine; and mix first with the butter; add the other ingredients by degrees. Put in a buttered mold, sprinkle with bread crumbs, cover tightly, and boil for three hours.MRS. B. B. CLARK.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
