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Fig Pudding

Name: Fig Pudding
Yield: 7 servings
Ingredients: one-half box of gelatin; one-half pint of boiling water; one pound of figs; three-quarters pound of sugar; three-quarters cupful of cold water; one-half pound of cherries; one pound English walnuts

From The new Annie Dennis cook book, 1905

Serves 7

Presented as published in 1905. 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

787Calories

13 gProtein

84 gCarbs

46 gFat

Full nutrition (33 nutrients)

Calories787 kcal

Protein13 g

Carbohydrates84 g

Fiber6 g

Sugars64 g

Total Fat46 g

Saturated Fat4 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat32 g

Cholesterol0 mg

Sodium159 mg

Potassium519 mg

Calcium129 mg

Iron6.3 mg

Magnesium112 mg

Phosphorus263 mg

Zinc2 mg

Copper0.9 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C4.7 mg

Vitamin A4.5 mcg

Vitamin E0.1 mg

Vitamin K4.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate23 mcg

Choline5.5 mg

Caffeine0 mg

Water160 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 149. The excerpt below is the record exactly as published.

Fig Pudding Dissolve one-half box of gelatin in cold water. Ten minutes later, add one-half pint of boiling water. Chop one pound of figs fine and boil soft with three- quarters pound of sugar and three-quarters cupful of cold water. Take off fire and add gelatin. When it begins to thicken put in one-half pound of cherries cut in pieces, and one pound English walnuts

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