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Fig Pudding

Name: Fig Pudding
Yield: 8 servings
Ingredients: One pint bread crumbs; 1 cup suet; 1 pound figs; 1 cup brown sugar; pinch of salt; 3 eggs

From Royal Victoria cook book, 1900

Serves 8

M. Scott

Presented as published in 1900. 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

532Calories

7 gProtein

57 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories532 kcal

Protein6.9 g

Carbohydrates57 g

Fiber2.9 g

Sugars38 g

Total Fat31 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol90 mg

Sodium235 mg

Potassium252 mg

Calcium103 mg

Iron2.1 mg

Magnesium26 mg

Phosphorus95 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C1.1 mg

Vitamin A34 mcg

Vitamin E0.7 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate42 mcg

Choline64 mg

Caffeine0 mg

Water62 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 26. The excerpt below is the record exactly as published.

FIG PUDDING.—OCne pint bread crumbs, 1 cup suet, chopped fine, 1 pound figs cut fine, 1 cup brown sugar, pinch of salt, 3 eggs

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