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Fig Pudding

Name: Fig Pudding
Yield: 5 servings
Ingredients: 1 cup finely chopped suet; 1 lb figs; 3 well-beaten eggs; 1 cup sugar; 2 cups milk; 2 cups bread crumbs

From Farm and home cook book and housekeeper's assistant, 1907

Serves 5

Presented as published in 1907. 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

898Calories

14 gProtein

93 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories898 kcal

Protein14 g

Carbohydrates93 g

Fiber4.6 g

Sugars62 g

Total Fat53 g

Saturated Fat28 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol155 mg

Sodium400 mg

Potassium491 mg

Calcium249 mg

Iron3 mg

Magnesium50 mg

Phosphorus249 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C1.8 mg

Vitamin A86 mcg

Vitamin E1.2 mg

Vitamin K8.9 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.5 mg

Folate66 mcg

Choline119 mg

Caffeine0 mg

Water185 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.

2 well-beaten eggs, a little salt, and 3 mashed ripe bananas. Beat until smooth. — [J. E. G., Me. Fig Pudding To 1 cup finely chopped suet add 1 lb figs, cut fine, 3 well- beaten eggs, 1 cup sugar, 2 cups milk, and 2 cups bread crumbs

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