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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: y2 cup chopped figs; y2 cup chopped almonds; y2 cup chopped suet; 4 eggs; 2 cups bread-crumbs; 2 tsp. baking-powder; y2 cup sugar; 2 tsp. lemon-juice; 1 cup milk; 14 cup flour

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 3

This mixture will fill twelve individual molds.

Presented as published in 1914. 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

706Calories

9 gProtein

58 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories706 kcal

Protein9.2 g

Carbohydrates58 g

Fiber3.8 g

Sugars44 g

Total Fat51 g

Saturated Fat23 g

Monounsaturated Fat20 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol37 mg

Sodium348 mg

Potassium390 mg

Calcium348 mg

Iron1.9 mg

Magnesium78 mg

Phosphorus272 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C2.1 mg

Vitamin A29 mcg

Vitamin E6.1 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.8 mg

Folate29 mcg

Choline30 mg

Caffeine0 mg

Water108 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 87. The excerpt below is the record exactly as published.

FIG PUDDING. y2 cup chopped figs y2 cup chopped almonds y2 cup chopped suet 4 eggs 2 cups bread-crumbs 2 tsp. baking-powder y2 cup sugar 2 tsp. lemon-juice 1 cup milk 1 tsp. almond flavoring 14 cup flour

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