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Fig Pudding (2)
From Tried favourites cookery book, 1909
Serves 4
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
804Calories
18 gProtein
135 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein18 g
Carbohydrates135 g
Fiber9.9 g
Sugars49 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol10 mg
Sodium836 mg
Potassium542 mg
Calcium269 mg
Iron6.5 mg
Magnesium83 mg
Phosphorus234 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C3 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate144 mcg
Choline25 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 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 (2). 1 lb. Figs, 2 oz, Apples, i lb. Bread Crumbs, pinch Salt, 1 oz. Flour, 3 oz. Sugar, 2 oz. Suet; pinch Baking Powder, grate of Nutmeg, a little Milk, - and 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.