Fig Pudding

Name: Fig Pudding
Ingredients: 4 lb suet; 4 cup molasses; 4 lb chopped figs; 1 cup corn syrup; 1 cup sour apple (cored, pared and chopped); 2 eggs; 1 cup milk; 4 cup flour

From Foods that will win the war, 1918

Presented as published in 1918. 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

23836Calories

117 gProtein

2017 gCarbs

1738 gFat

Full nutrition (34 nutrients)

Calories23836 kcal

Protein117 g

Carbohydrates2017 g

Fiber56 g

Sugars1571 g

Total Fat1738 g

Saturated Fat958 g

Monounsaturated Fat578 g

Polyunsaturated Fat63 g

Omega-30.1 g

Cholesterol1635 mg

Sodium1082 mg

Potassium25234 mg

Calcium3892 mg

Iron102 mg

Magnesium3720 mg

Phosphorus1947 mg

Zinc18 mg

Copper8.8 mg

Manganese27 mg

Vitamin D4.3 mcg

Vitamin C45 mg

Vitamin A369 mcg

Vitamin E30 mg

Vitamin K152 mcg

Vitamin B612 mg

Vitamin B127.1 mcg

Thiamin (B1)6.9 mg

Riboflavin (B2)4.2 mg

Niacin (B3)59 mg

Folate977 mcg

Choline708 mg

Caffeine0 mg

Water2407 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 42. The excerpt below is the record exactly as published.

FIG PUDDING 4 Ib suet , 4 cup molasses 4 lb chopped figs % cup corn syrup 1 cup sour apple (cored, pared 1 cup breadcrumbs and chopped ) 2 eggs 1 cup milk 4 cup flour Cream suet; add figs,-apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours. FRUIT TAPIOCA 4 cup pearl tapioca % teaspoon salt 4 cup corn syrup

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