Fig Pudding
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Candied cherries can enhance flavor and appearance.
Presented as published in 1904. 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
963Calories
9 gProtein
80 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories963 kcal
Protein9.3 g
Carbohydrates80 g
Fiber6.5 g
Sugars55 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.3 g
Cholesterol178 mg
Sodium21 mg
Potassium866 mg
Calcium315 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus240 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C4.5 mg
Vitamin A456 mcg
Vitamin E1.7 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate21 mcg
Choline50 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.
fig pudding, choose good pulled figs, soak over night in enough claret to cover them; in the morning simmer gently on the side of the range, adding enough claret to take the place of that absorbed by the figs, sweeten very slightly; let them cook till the skins are tender, set away to cool and serve covered with whipped cream sweetened and flavored with sherry
Cook this with the app: pantry check, scaling, and the assistant.