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Fig Pudding

Name: Fig Pudding
Yield: 2 servings
Ingredients: 1 Cup Molasses; IJ/2 Tablespoons Butter Substitute; Vz Pound Chopped Figs, dredged; Cinnamon and Nutmeg to Taste; 1 Cup Milk; 1 Egg; 2 Teaspoons Baking Powder

From The bride's cook book, 1915

Serves 2

Presented as published in 1915. 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

765Calories

8 gProtein

153 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories765 kcal

Protein8 g

Carbohydrates153 g

Fiber3.3 g

Sugars148 g

Total Fat17 g

Saturated Fat12 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol108 mg

Sodium615 mg

Potassium2899 mg

Calcium804 mg

Iron9.2 mg

Magnesium439 mg

Phosphorus337 mg

Zinc1.5 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D1.7 mcg

Vitamin C2.3 mg

Vitamin A87 mcg

Vitamin E0.8 mg

Vitamin K7.9 mcg

Vitamin B61.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate19 mcg

Choline123 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.

FIG PUDDING 1 Cup Molasses IJ/2 Tablespoons Butter Substitute Vz Pound Chopped Figs, dredged Cinnamon and Nutmeg to Taste 1 Cup Milk 1 Egg 2 Teaspoons Baking Powder

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