Fig Pudding

Name: Fig Pudding
Ingredients: One cup of beef suet chopped fine; 1 cup of sugar; yolks of 2 eggs; 1 cup of milk; 3 cups of flour; 1 teaspoonful of Cameo baking powder; 1 pound of figs chopped fine; salt

From Delicate dishes, 1896

Presented as published in 1896. 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

4656Calories

56 gProtein

591 gCarbs

238 gFat

Full nutrition (34 nutrients)

Calories4656 kcal

Protein56 g

Carbohydrates591 g

Fiber13 g

Sugars286 g

Total Fat238 g

Saturated Fat129 g

Monounsaturated Fat77 g

Polyunsaturated Fat8.4 g

Omega-30 g

Cholesterol190 mg

Sodium593 mg

Potassium1972 mg

Calcium798 mg

Iron24 mg

Magnesium211 mg

Phosphorus849 mg

Zinc5 mg

Copper0.9 mg

Manganese3.4 mg

Vitamin D2.3 mcg

Vitamin C9.1 mg

Vitamin A110 mcg

Vitamin E4.2 mg

Vitamin K30 mcg

Vitamin B61 mg

Vitamin B122 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)28 mg

Folate631 mcg

Choline78 mg

Caffeine0 mg

Water620 g

As published

This recipe was extracted from Delicate dishes (1896), page 36. The excerpt below is the record exactly as published.

FIG PUDDING. One cup of beef suet chopped fine, i cup of sugar, yolks of 2 eggs, i cup milk, 3 cups of flour, i teaspoon- ful of Cameo baking powder, i pound of figs chopped fine, salt

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