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Fig Pudding

Name: Fig Pudding
Yield: 6 servings
Ingredients: one pint of bread crumbs; one cupful of suet; one of brown sugar; two eggs; one-half pound of figs

From Temperance cook book, 1887

Serves 6

Presented as published in 1887. 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

670Calories

8 gProtein

69 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein7.8 g

Carbohydrates69 g

Fiber2.7 g

Sugars44 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol89 mg

Sodium301 mg

Potassium236 mg

Calcium120 mg

Iron2.5 mg

Magnesium28 mg

Phosphorus105 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0.8 mg

Vitamin A29 mcg

Vitamin E0.8 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate49 mcg

Choline59 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.

FIG PUDDING. One pint of bread crumbs, one cupful of suet, and one of brown sugar, two eggs, one-half pound of figs

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