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Fig Pudding (1)

Name: Fig Pudding (1)
Yield: 6 servings
Ingredients: ^ lb. Bread; ^ lb. Suet; } lb. Figs; 2 oz. Sugar; 1 Egg; teacupful of Milk; Nutmeg

From Tried favourites cookery book, 1909

Serves 6

Presented as published in 1909. 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

492Calories

5 gProtein

35 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein4.6 g

Carbohydrates35 g

Fiber2 g

Sugars18 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol26 mg

Sodium185 mg

Potassium144 mg

Calcium99 mg

Iron1.5 mg

Magnesium17 mg

Phosphorus58 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A4 mcg

Vitamin E0.6 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate2.6 mcg

Choline4.6 mg

Caffeine0 mg

Water49 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 110. The excerpt below is the record exactly as published.

Fig Pudding (1). ^ lb. Bread, ^ lb. Suet, :} lb. Figs, 2 oz. Sugar, 1 Egg, teacupful of Milk, Nutmeg

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