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Fig Pudding

Name: Fig Pudding
Yield: 2 servings
Ingredients: 1/2 lb. figs, (chopped fine); 3 tbls. melted butter; 1 cup bread crumbs; 2 eggs, (well beaten); 1 cup milk; Pinch of salt

From Atlanta women's club cook book, 1921

Serves 2

Submitted by Clementine G. Rawling.

Presented as published in 1921. 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

587Calories

19 gProtein

67 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein19 g

Carbohydrates67 g

Fiber5.7 g

Sugars28 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat8 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol244 mg

Sodium516 mg

Potassium626 mg

Calcium321 mg

Iron3.9 mg

Magnesium63 mg

Phosphorus332 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D2.2 mcg

Vitamin C2.3 mg

Vitamin A265 mcg

Vitamin E1.2 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.2 mg

Folate89 mcg

Choline186 mg

Caffeine0 mg

Water242 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.

FIG PUDDING. 1/2 lb. figs, (chopped fine). 3 tbls. melted butter. l"cup bread crumbs. 2 eggs, (well beaten). 1 cup milk. Pinch of salt

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