Fig Pudding

Name: Fig Pudding
Ingredients: £ lb. figs (finely chopped); 3 tablespoonfuls of sugar; 5 lb. breadcrumbs; A little nutmeg; 6 ozs. suet; I a eggs; Some milk if necessary

From The Samaritan cookery book, 1903

Miss Barnett, Crosshill.

Presented as published in 1903. 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

10796Calories

314 gProtein

1714 gCarbs

286 gFat

Full nutrition (34 nutrients)

Calories10796 kcal

Protein314 g

Carbohydrates1714 g

Fiber109 g

Sugars215 g

Total Fat286 g

Saturated Fat118 g

Monounsaturated Fat79 g

Polyunsaturated Fat53 g

Omega-30 g

Cholesterol302 mg

Sodium16687 mg

Potassium5068 mg

Calcium4262 mg

Iron112 mg

Magnesium1022 mg

Phosphorus3898 mg

Zinc34 mg

Copper6 mg

Manganese21 mg

Vitamin D1 mcg

Vitamin C4.5 mg

Vitamin A96 mcg

Vitamin E5.1 mg

Vitamin K167 mcg

Vitamin B63.1 mg

Vitamin B128.8 mcg

Thiamin (B1)22 mg

Riboflavin (B2)9.5 mg

Niacin (B3)152 mg

Folate2466 mcg

Choline498 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 34. The excerpt below is the record exactly as published.

FIG PUDDING. £ lb. figs (finely chopped). I 3 tablespoonfuls of sugar. 5 lb. breadcrumbs. A little nutmeg 6 ozs. suet. I a eggs. Some milk if necessary

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