Fig Pudding
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
Presented as published in 1886. 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
1458Calories
20 gProtein
159 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1458 kcal
Protein20 g
Carbohydrates159 g
Fiber14 g
Sugars59 g
Total Fat86 g
Saturated Fat46 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol61 mg
Sodium445 mg
Potassium1019 mg
Calcium337 mg
Iron8.4 mg
Magnesium121 mg
Phosphorus274 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0.3 mcg
Vitamin C1.4 mg
Vitamin A9.7 mcg
Vitamin E1.7 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate162 mcg
Choline18 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 25. The excerpt below is the record exactly as published.
Fig Pudding. For Six Persons. — j lb. of dried figs ; 3 ozs. of suet ; ozs. of bread crumbs ; 2 ozs. of fiour ; saltspoonful of autmeg ; 1 egg ; 2 tablespoonfuls of milk. 58 SAVOURIES AND SWEETS. Finely chop a quarter of a pound of dried figs, three ounces of suet, two ounces of bread crumbs to be added after the suet is well rubbed into two ounces of flour, add to them the chopped figs, the sugar, and 'I a suspicion of nutmeg. Mix well together. Break one egg into a basin, and add two tablespoonfuls of milk ; stir this with the other ingredients. Cover with a greased paper and stand in a saucepan of boiling water half way up the sides of the basin. Steam six hours. Marmalade Pudding. For Four Persons. — 3 ozs. of suet ; 4 ozs. of bread crumbs ; 3 tablespoonfuls of marmalade ; 1 egg ; 1 lemon ; ozs. oF candied peel. Mix three ounces of suet with four of bread crumbs. Put this in a basin with three tablespoonfuls of mar- , malade. Beat an egg and mix with the ingredients, also the grated rind of a lemon and an ounce and a half of candied peel as well as the lemon juice. Cover with a greased paper and steam four hours. Swiss Roll. For Three Persons. — 1| ozs. of butter ; Ij ozs. of sugar ; 1 J ozs. of flour
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Cook this with the app: pantry check, scaling, and the assistant.