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Fig Pudding (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe attributed to J. F. C.
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
537Calories
8 gProtein
58 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein7.8 g
Carbohydrates58 g
Fiber2.1 g
Sugars38 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol93 mg
Sodium249 mg
Potassium237 mg
Calcium117 mg
Iron2 mg
Magnesium30 mg
Phosphorus124 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0.6 mg
Vitamin A42 mcg
Vitamin E0.7 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate41 mcg
Choline68 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 49. The excerpt below is the record exactly as published.
Fig Pudding (1). Mb. Sugar. 1 tablespoor^ul black Treacle. Mb. Figs, cut very small. Mb. Suet, cut fine. Mb. Breadcrumbs. A little Nutmeg, Salt and Milk. 3 Eggs
Cook this with the app: pantry check, scaling, and the assistant.