Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of milk
- two cups flour sifted
- three tablespoons melted butter
- two eggs light
- one cup sugar
- one-fourth teaspoon of salt
- one rounded teaspoon baking powder
- one-half pound of choice dried figs
- salt
Directions
Beat two eggs light, add one cup of milk and one cup sugar, two cups flour sifted with one-fourth teaspoon of salt and one rounded teaspoon baking powder. Beat these together until smooth. Add three tablespoons melted butter and one-half pound of choice dried figs, which have been washed in warm water and soaked over night in cold water, wiped and chopped fine. Mix well, pour into a buttered pudding dish and steam for two hours. Serve with hard sauce. Mrs. J. H. Madigan.