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Fig Pudding
From Recipes for the million, 1891
Serves 6
Ensure the pudding is tied securely in the cloth before boiling.
Presented as published in 1891. 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
505Calories
9 gProtein
69 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein9.4 g
Carbohydrates69 g
Fiber2.8 g
Sugars28 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol46 mg
Sodium338 mg
Potassium233 mg
Calcium138 mg
Iron3.3 mg
Magnesium31 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate77 mcg
Choline36 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 70. The excerpt below is the record exactly as published.
FIG PUDDING. — Chop finely half a pound of figs and a quarter of a pound of beef suet, and put them into a basin with half a pound of bread crumbs, half a teaspoonful of baking powder, four ounces of flour, and four ounces of sugar. Mix together with a wooden spoon. Then beat up an egg with a gill of milk and pour it on to the other ingredients ; make into a rather moist paste, adding a little salt
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