Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 pound of figs
- 1 pint of bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 tablespoon jam
- 1 teaspoon soda
- 2 teaspoons baking powder
- 1 cup flour
- 2 tablespoons flour
- 2 tablespoons butter
- 3 tablespoons milk
- 2 eggs
- 1 egg
- 1 lemon
Directions
Mrs. R. S. Radcliffe.
1 pound of figs, cut fine. y2 lb. suet, chopped fine.
1 pint of bread crumbs. y2 lb. sugar.
2 eggs. 1 teaspoon salt.
y2 cup sifted flour. Wineglass of milk.
y2 cup molasses. 1 teaspoon baking powder.
Steam 3 hours. Serve with taffy sauce. See Sauce No. 8.
JAM PUDDING No. 1.
Mrs. Herman Kutter.
2 eggs. 2 tablespoons sugar.
1 tablespoon butter. 1 tablespoon jam (any
1 teaspoon soda. kind).
Cream butter and sugar; beat eggs, and add. Then put in jam. Add flour to make a stiff batter. Add soda last. Steam in individual molds 2 hours. Serve with whipped cream or any pudding sauce.
Desserts. 163
JAM PUDDING No. 2.
Miss Batcheler, Indianapolis, Ind.
y2 cup sugar. For Top:
1 egg. 3 y°lks of e§"§"s-
2 teaspoons baking powder. J^ cup water.
1 cup flour, or more if nee- Juice of 1 lemon.
essary. */> cup sugar.
y2 cup jam. 2 tablespoons flour (level).
2 tablespoons butter. 1 tablespoon butter.
3 tablespoons milk, sweet. Spice to taste.
Boil until thick, and spread on top of pudding when done. Use whites of eggs for frosting; spread over all, and brown. Serve with white sauce.
See Sauce No. 17.