Fig Pudding

Name: Fig Pudding
Ingredients: Chop one-half pound of figs fine; mix with a tea-cup of bread crumbs; one-half pound of sugar; teacup of melted butter; five ounces candied orange peel and citron; one grated nutmeg; five well beaten eggs

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

3825Calories

50 gProtein

466 gCarbs

206 gFat

Full nutrition (34 nutrients)

Calories3825 kcal

Protein50 g

Carbohydrates466 g

Fiber14 g

Sugars385 g

Total Fat206 g

Saturated Fat118 g

Monounsaturated Fat61 g

Polyunsaturated Fat14 g

Omega-30.8 g

Cholesterol1393 mg

Sodium1313 mg

Potassium1218 mg

Calcium496 mg

Iron11 mg

Magnesium126 mg

Phosphorus764 mg

Zinc5.4 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D5 mcg

Vitamin C4.5 mg

Vitamin A1890 mcg

Vitamin E8 mg

Vitamin K34 mcg

Vitamin B60.8 mg

Vitamin B123 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8.3 mg

Folate253 mcg

Choline805 mg

Caffeine0 mg

Water436 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.

FIG PUDDING. MRS. COPLEY. Chop one-half pound of figs fine, mix with a tea- cup of bread crumbs, one-half pound of sugar, teacup of melted butter, five ounces candied orange peel and citron, one grated nutmeg, five well beaten eggs

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