Dried Fig Pudding

Name: Dried Fig Pudding
Ingredients: Half pound figs chopped fine; quarter pound beef suet; half pound brown sugar; half pound bread crumbs; three eggs; one quart milk; teacupful mace to season

From Popular cook book, 1899

Presented as published in 1899. 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

4096Calories

91 gProtein

518 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories4096 kcal

Protein91 g

Carbohydrates518 g

Fiber34 g

Sugars318 g

Total Fat192 g

Saturated Fat93 g

Monounsaturated Fat60 g

Polyunsaturated Fat16 g

Omega-30.2 g

Cholesterol752 mg

Sodium2385 mg

Potassium3352 mg

Calcium2182 mg

Iron28 mg

Magnesium430 mg

Phosphorus1807 mg

Zinc12 mg

Copper3.1 mg

Manganese3.8 mg

Vitamin D12 mcg

Vitamin C22 mg

Vitamin A602 mcg

Vitamin E4.2 mg

Vitamin K30 mcg

Vitamin B61.6 mg

Vitamin B127.7 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)3.5 mg

Niacin (B3)19 mg

Folate395 mcg

Choline670 mg

Caffeine0 mg

Water1182 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 16. The excerpt below is the record exactly as published.

DRIED FIG PUDDING. Half pound figs chopped fine, quarter pound beef suet, half pound brown sugar, half pound bread crumbs, three eggs, one quart milk, teacupful mace to season

Cook this with the app: pantry check, scaling, and the assistant.