Fig Pudding

from a

1909

cook book

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1 c. Figs, -{chopped

1/2 c. Suet, -{finely chopped

1 c. Apple, -{chopped

1/2 c. Brown Sugar

1/2 c. Stale-Bread Crumbs

1/4 c. Milk

2 Eggs

3/4 c. Flour

.

To the Suet add the Sugar,

Apple, and Figs.

Pour the Milk over the Bread Crumbs,

and add the Yolks of Eggs well beaten.

Combine the mixtures,

add the Flour and Whites of Eggs

that are beaten until stiff.

Turn into a greased pudding mold,

steam in a covered steamer

for 4 hours.

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