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Fig Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for 7 or more persons.
Presented as published in 1892. 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
692Calories
6 gProtein
44 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein6.5 g
Carbohydrates44 g
Fiber3.3 g
Sugars19 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol85 mg
Sodium25 mg
Potassium333 mg
Calcium57 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C2.3 mg
Vitamin A29 mcg
Vitamin E1.1 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate59 mcg
Choline46 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 512. The excerpt below is the record exactly as published.
Fig Pudding. — Take equal quantities of flour and bread-crumbs, eight ounces of each, shred a pound of suet very finely, and cut up two pounds of figs into small bits ; mix these well together, and make into a stiff paste ■wdth two eggs — which should be well beaten — and only sufficient milk
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