Dessert

Fig pudding (No. 2)

A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.

DessertVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep20 min

Est. cook35 min

Est. serves6

Total55 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Fig pudding (No. 2)” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 521

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

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.

Use only the best figs, soak one hour in a little warm water, and chop enough to make a generous cupful when minced.
Soak two cupfuls of fine bread-crumbs in two cupfuls of milk until very soft.
Into the crumbs stir five eggs, beaten light, a half cupful of sugar, a saltspoonful of salt, and the cupful of minced figs, thoroughly dredged with flour.
Set in boiling water and cook for three hours.
Dip the mold into cold water for an instant, then turn the pudding out upon a hot platter.
Three minutes in a hot oven should suffice.

Historical transcription

Source method

1
Use only the best figs, soak one hour in a little warm water, and chop enough to make a generous cupful when minced. Soak two cupfuls of fine bread-crumbs in two cupfuls of milk until very soft. Into the crumbs stir five eggs, beaten light, a half cupful of sugar, a saltspoonful of salt, and the cupful of minced figs, thoroughly dredged with flour. Beat hard for several minutes, and turn into a greased pudding mold with a close top. Set in boiling water and cook for three hours. Dip the mold into cold water for an instant, then turn the pudding out upon a hot platter. Set in the oven long enough for the moisture to dry from the outside of the pudding. Three minutes in a hot oven should suffice. Send to the table and eat with a hard sauce flavored with a little nutmeg.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.