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Fig Pudding

Name: Fig Pudding
Yield: 10 servings
Ingredients: Two pounds figs; one pound suet, chopped fine; one-half pound liour (one cup); one-half pound bread crumbs (one cup); two eggs; one cup milk

From The New century cook book, 1899

Serves 10

Mrs. Herbert Mackie.

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

656Calories

9 gProtein

52 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein8.9 g

Carbohydrates52 g

Fiber3.7 g

Sugars17 g

Total Fat46 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol71 mg

Sodium194 mg

Potassium343 mg

Calcium114 mg

Iron3 mg

Magnesium36 mg

Phosphorus126 mg

Zinc1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C1.8 mg

Vitamin A30 mcg

Vitamin E0.9 mg

Vitamin K7.4 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate71 mcg

Choline44 mg

Caffeine0 mg

Water106 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 127. The excerpt below is the record exactly as published.

Fig Pudding. Two pounds figs, one pound suet, chopped fine, one-half pound liour (one cup), one-half pound bread crumbs (one cupi. two eggs, one cup milk

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