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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: a cupful of fine crumbs; a cupful of milk; three eggs; a half-teaspoonful of salt; ground nutmeg; ground cinnamon; 3 ozs. of powdered suet; a half-cupful of granulated sugar; 1/2 lb. of figs

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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

554Calories

10 gProtein

53 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein10 g

Carbohydrates53 g

Fiber2.8 g

Sugars50 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol215 mg

Sodium494 mg

Potassium378 mg

Calcium166 mg

Iron1.3 mg

Magnesium31 mg

Phosphorus198 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.8 mcg

Vitamin C1.6 mg

Vitamin A111 mcg

Vitamin E1.1 mg

Vitamin K5 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate29 mcg

Choline167 mg

Caffeine0 mg

Water171 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 347. The excerpt below is the record exactly as published.

Fig Pudding. — Soak a cupful of fine crumbs in a cupful of milk for half an hour. Now add three eggs well beaten, a half-teaspoonful each of salt, ground nutmeg, and cinna- mon, 3 ozs. of powdered suet, and a half - cupful of granulated suga

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