Fig Pudding

Name: Fig Pudding
Ingredients: a quarter of a pound of finely grated breadcrumbs; half a pound of minced dried figs; three ounces of sugar; six ounces of chopped suet; a teaspoonful of Yeatman's baking powder; an ounce of flour; four eggs well beaten; a little milk

From Culinary jottings, 1885

Serve with lime sauce.

Presented as published in 1885. 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

3185Calories

54 gProtein

336 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories3185 kcal

Protein54 g

Carbohydrates336 g

Fiber27 g

Sugars201 g

Total Fat188 g

Saturated Fat97 g

Monounsaturated Fat62 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol860 mg

Sodium1620 mg

Potassium2109 mg

Calcium957 mg

Iron16 mg

Magnesium237 mg

Phosphorus888 mg

Zinc6.3 mg

Copper1.1 mg

Manganese2.5 mg

Vitamin D4 mcg

Vitamin C2.7 mg

Vitamin A320 mcg

Vitamin E5.6 mg

Vitamin K50 mcg

Vitamin B60.8 mg

Vitamin B122.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)11 mg

Folate283 mcg

Choline614 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 259. The excerpt below is the record exactly as published.

quarter of a pound of finely grated bread- crumbs, half a pound of minced dried Fig puddiug. r . i. £ figs, three ounces ot sugar, six ounces of chopped suet, and a little gi\ated nutmeg. Mix a tea- spoonful of Yeatman's baking powder with an ounce of flour, add this to the other ingredients with four eggs well beaten, moisten with a little milk

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