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Fig Pudding
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
941Calories
10 gProtein
144 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories941 kcal
Protein10 g
Carbohydrates144 g
Fiber1.3 g
Sugars106 g
Total Fat42 g
Saturated Fat19 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol292 mg
Sodium127 mg
Potassium265 mg
Calcium109 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus189 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C10 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate61 mcg
Choline159 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.
FIG PUDDING Butter, 2 tablespoons. Corn-starch, I/2 cup. Flour, % cup. Fig marmalade, 1^ cups. Cream, 1^ cups. Sugar, 1 cup. Eggs, 4.
Cook this with the app: pantry check, scaling, and the assistant.