Fig Pudding

Name: Fig Pudding
Ingredients: 1/2 lb of dried figs; 1/2 lb of moist sugar; 6 oz. of suet; 1/4 lb. of bread crumbs; 1/4 lb. of flour; 2 eggs; 2 tablespoonsful of milk; Salt

From The official handbook for the National Training School for Cookery, 1891

If boiled in a mould, allow at least 3 hours.

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

3915Calories

51 gProtein

542 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories3915 kcal

Protein51 g

Carbohydrates542 g

Fiber27 g

Sugars344 g

Total Fat181 g

Saturated Fat94 g

Monounsaturated Fat59 g

Polyunsaturated Fat9.7 g

Omega-30 g

Cholesterol491 mg

Sodium1023 mg

Potassium2134 mg

Calcium696 mg

Iron19 mg

Magnesium250 mg

Phosphorus716 mg

Zinc5.8 mg

Copper1.2 mg

Manganese3.1 mg

Vitamin D2.3 mcg

Vitamin C2.7 mg

Vitamin A170 mcg

Vitamin E4.5 mg

Vitamin K49 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate372 mcg

Choline326 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 128. The excerpt below is the record exactly as published.

Fig Pudding. 34.1 PUDDINGS. Lesson No. 30. FIG PUDDING. Average cost of u Fig Pudding" {about I pound). INGREDIENTS. s. d. \ lb of dried figs , o 6 | lb of moist sugar o r 6 oz. of suet o 3 \ \ lb. of bread crumbs | x Jib. of flour i 3 2 eggs o 2 2 tablespoonsful of milk ( s Salt

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