| 463 | 464 | 465 | 466 | 467 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
hours. Serve with Yellow Sauce I or II.
5
1
Fig Pudding II
/4 lb. suet
1
1
1
/4 lb. brown
sugar
/2 lb. figs (finely
chopped)
1
/4 lb. bread
crumbs
large sour apple
cored, pared, and
1
(
chopped)
1
2
/4 cup milk
eggs
3
oz. flour
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.
5
2
English Plum Pudding I
1
/2 lb. stale bread
crumbs
2
oz. finely cut
citron
cup scalded milk
1
1
1
/4 lb. sugar
1
/2 lb. suet
/4 cup wine and
brandy mixed
4
1
eggs
1
/2 grated nutmeg
/2 lb. raisins,
seeded, cut in
pieces, and floured
3
/4 teaspoon
cinnamon
1
/3 teaspoon clove
1
1
/4 lb. currants
1
/3 teaspoon mace
/4 lb. finely
chopped figs
1
1/2 teaspoons salt
Chapter XXIII − HOT PUDDINGS
462
Page
Quick Jump
|