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Fig Bread Pudding

Name: Fig Bread Pudding
Yield: 3 servings
Ingredients: three cups of breadcrumbs; one and one-fourth pints of water; four eggs; a pinch of salt; two tablespoons of sugar; one and one-third cups of chopped figs

From Fruit recipes, 1907

Serves 3

Alternatively, place pudding in a tight-covered vessel in boiling water for two and a half hours. Serve with hard sauce.

Presented as published in 1907. 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

575Calories

22 gProtein

96 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein22 g

Carbohydrates96 g

Fiber7.1 g

Sugars31 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol248 mg

Sodium794 mg

Potassium511 mg

Calcium251 mg

Iron6.1 mg

Magnesium68 mg

Phosphorus302 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1 mg

Vitamin D1.3 mcg

Vitamin C2 mg

Vitamin A114 mcg

Vitamin E0.9 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.7 mg

Folate139 mcg

Choline215 mg

Caffeine0 mg

Water333 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG BREAD PUDDING Soak three cups of breadcrumbs in one and one-fourth pints of water and beat into this four eggs, a pinch of salt, two tablespoons of sugar,and one and one-third cups of chopped figs

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