Fig Pudding
From Artizan recipes, 1896
Crumbs should then be used instead of soaked bread, and the pudding should be covered with greased paper and steamed for four hours.
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
1590Calories
16 gProtein
198 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1590 kcal
Protein16 g
Carbohydrates198 g
Fiber3.3 g
Sugars106 g
Total Fat84 g
Saturated Fat46 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol65 mg
Sodium268 mg
Potassium524 mg
Calcium269 mg
Iron7.2 mg
Magnesium59 mg
Phosphorus261 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.6 mcg
Vitamin C2.3 mg
Vitamin A27 mcg
Vitamin E1.4 mg
Vitamin K8.4 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate189 mcg
Choline21 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 17. The excerpt below is the record exactly as published.
Fig Pudding. Itigredie?its. Quarter pound of scraps of Bread. Quarter pound of Flour. Three ounces of Suet. Salt. Half teaspoonful of Baking Powder. Quarter pound of Figs. Three ounces of Sugar. Half gill of Milk. Nutmeg. Fat to grease Basin
Cook this with the app: pantry check, scaling, and the assistant.