Dessert
Bread and fig pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a custard by heating a cupful of milk and pouring it upon four eggs beaten light with six tablespoonfuls of sugar, then cooking it until it is just thick enough to coat the spoon.
- Dip crustless slices of bread for a second in milk;
Historical transcription
Source method
- 1
Cut figs into small dice. Make a custard by heating a cupful of milk and pouring it upon four eggs beaten light with six tablespoonfuls of sugar, then cooking it until it is just thick enough to coat the spoon. Dip crustless slices of bread for a second in milk; put a layer of them into a pudding-dish, cover with the fig-dice, and pour over all the hot custard. Then put in more bread, more figs and custard, and proceed until the dish is full. Wait a moment for the bread to absorb some of the custard, and pour the rest of the hot liquid into the dish until it is full to the brim. Cover the dish and bake until the custard is set; uncover and brown. Serve as soon as baked. Eat with a hard sauce.
Nutrition pending
No invented nutrition numbers.
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