Fig Pudding

Name: Fig Pudding
Ingredients: 2 cups bread crumbs; 1/4 cup flour; 1 1/4 teaspoons Blue Ribbon baking powder; 1 teaspoon salt; 1/4 teaspoon Blue Ribbon cinnamon; 1/4 teaspoon Blue Ribbon nutmeg; 1 cup brown sugar; 3/4 cup suet; 1/4 cup milk; 2 eggs; 1/4 pound figs cut fine

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

2944Calories

37 gProtein

423 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories2944 kcal

Protein37 g

Carbohydrates423 g

Fiber13 g

Sugars249 g

Total Fat126 g

Saturated Fat66 g

Monounsaturated Fat40 g

Polyunsaturated Fat8.4 g

Omega-30 g

Cholesterol88 mg

Sodium4726 mg

Potassium1138 mg

Calcium1095 mg

Iron15 mg

Magnesium152 mg

Phosphorus642 mg

Zinc4.1 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D0.6 mcg

Vitamin C2.3 mg

Vitamin A27 mcg

Vitamin E2.1 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B121.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)18 mg

Folate292 mcg

Choline59 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.

Fig Pudding—2 cups bread crumbs, 14 cup flour, 114 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoon each Blue Ribbon cinnamon and nutmeg, 1 cup brown sugar, 34 cup suet, 14 cup milk, 2 eggs, 14 pound figs cut fine.

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