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Fig Pudding
From Around-the-world cook book, 1913
Serves 5
The sauce for the pudding would be a wine sauce, made as follows: Beat a half-cup of butter to a cream, add a cup of sugar, gradually, and when light, add, a little at a time, the wine, which has been made hot; stir the sauce for 2 or 3 minutes, till it becomes smooth and foamy.
Presented as published in 1913. 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
727Calories
8 gProtein
62 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein8.4 g
Carbohydrates62 g
Fiber2.6 g
Sugars60 g
Total Fat51 g
Saturated Fat28 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol155 mg
Sodium84 mg
Potassium406 mg
Calcium170 mg
Iron1 mg
Magnesium31 mg
Phosphorus178 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1.8 mg
Vitamin A86 mcg
Vitamin E1.2 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline112 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 74. The excerpt below is the record exactly as published.
FIG PUDDING Chopped suet, 1 cup. Chopped figs, 1 pound, Eggs, 3, Bread-crumbs, 2 cups, Sugar, 1 cup. Milk, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.