Fig Pudding

Name: Fig Pudding
Ingredients: 2 ozs. of chopped suet; 3 ozs. of chopped figs; 3 ozs. of bread crumbs; 2 ozs. of sugar; 2 ozs. of flour; l egg; h gill of milk; Nutmeg

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1417Calories

27 gProtein

181 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1417 kcal

Protein27 g

Carbohydrates181 g

Fiber6.3 g

Sugars79 g

Total Fat66 g

Saturated Fat33 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol232 mg

Sodium723 mg

Potassium612 mg

Calcium301 mg

Iron8.6 mg

Magnesium80 mg

Phosphorus383 mg

Zinc2.8 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1.6 mcg

Vitamin C1.7 mg

Vitamin A105 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate211 mcg

Choline177 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 53. The excerpt below is the record exactly as published.

FIG PUDDING. INGREDIENTS. 2 ozs. of chopped suet 3 ozs. of chopped figs 3 ozs. of bread crumbs 2 ozs. of sugar 2 ozs. of flour l egg h gill of milk Nutmeg

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