vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornmeal and Fig Pudding
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
536Calories
14 gProtein
95 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein14 g
Carbohydrates95 g
Fiber2.4 g
Sugars71 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol109 mg
Sodium633 mg
Potassium1579 mg
Calcium524 mg
Iron4.9 mg
Magnesium214 mg
Phosphorus390 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D3.2 mcg
Vitamin C0.9 mg
Vitamin A129 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.6 mg
Folate72 mcg
Choline124 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.
CORNMEAL AND FIG PUDDING. Cornmeal, 1 cup. Molasses, 1 cup. Milk, 6 cups. Figs, 1 cup. Eggs, 2. Salt, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.