vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Fig and Custard Pudding

Name: Fig and Custard Pudding
Yield: 2 servings
Ingredients: i lb. Figs; i- pint Milk; lb. Sugar; 2 oz. Bread Crumbs; and n pinch of Nutmeg; 2 Eggs

From Tried favourites cookery book, 1909

Serves 2

Presented as published in 1909. 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

789Calories

9 gProtein

183 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories789 kcal

Protein9.5 g

Carbohydrates183 g

Fiber7.9 g

Sugars158 g

Total Fat6.4 g

Saturated Fat2.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol15 mg

Sodium257 mg

Potassium767 mg

Calcium282 mg

Iron2.3 mg

Magnesium66 mg

Phosphorus202 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.2 mcg

Vitamin C4.5 mg

Vitamin A55 mcg

Vitamin E0.3 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate44 mcg

Choline36 mg

Caffeine0 mg

Water289 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 110. The excerpt below is the record exactly as published.

Fig and Custard Pudding. i lb. Figs, i- pint Milk, \ lb. Sugar, 2 oz. Bread Crumbs, and n pinch of Nutmeg; 2 Eggs

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