{"id":3903,"slug":"fig-pudding","title":"FIG PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup chopped washed figs.","1/3 cup Cottolene.","3 eggs well beaten.","2-1/2 cups soft bread crumbs.","1/3 cup milk.","1 cup soft brown sugar.","1 teaspoon salt.","Grated rind of half an orange."],"ingredients_norm":["washed fig","shortening","eggs well","soft bread crumb","milk","soft brown sugar","salt","rind of half orange"],"steps":["Cover bread crumbs with milk.","Mix Cottolene with figs.","To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures.","Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours.","Serve with Brandy or Vanilla Sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:156","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c0f215b7c2902d53481e49ba2cae3135e228832265e70612535f14160e029ac5","created_at":"2026-08-02T15:46:50Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fig-pudding"}