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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: three-quarters of a pound of bread-crumbs; six ounces of finely chopped suet; half a pound of chopped figs; three ounces of moist sugar; two eggs beaten; half a cup of milk

From The housewife's referee, 1898

Serves 3

Presented as published in 1898. 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

721Calories

7 gProtein

45 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein6.9 g

Carbohydrates45 g

Fiber2.2 g

Sugars43 g

Total Fat58 g

Saturated Fat31 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol167 mg

Sodium68 mg

Potassium292 mg

Calcium96 mg

Iron1 mg

Magnesium22 mg

Phosphorus126 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C1.5 mg

Vitamin A72 mcg

Vitamin E1.3 mg

Vitamin K5.7 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate21 mcg

Choline112 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 140. The excerpt below is the record exactly as published.

Fig Pudding. — Take three-quarters of a pound of bread- crumbs, and six ounces of finely chopped suet (Hugon's Atora " beef -suet is highly recommended) • mix together ; add half a pound of chopped figs, three ounces of moist sugar, two eggs beaten, and half a cup of milk

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