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Fig Pudding
From Dora's cook book, 1888
Serves 4
Serve with wine sauce.
Presented as published in 1888. 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
757Calories
10 gProtein
29 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein10 g
Carbohydrates29 g
Fiber2.3 g
Sugars17 g
Total Fat62 g
Saturated Fat33 g
Monounsaturated Fat21 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol187 mg
Sodium194 mg
Potassium372 mg
Calcium149 mg
Iron1.9 mg
Magnesium35 mg
Phosphorus189 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C1.1 mg
Vitamin A83 mcg
Vitamin E1.4 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline132 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.
FIG PUDDING. Half pound figs, one cup suet, half cup grated bread crumbs, one tablespoon of sugar, three eggs, one cup milk ; chop the suet and figs very fine; add spice to taste, and a glass of wine
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