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Fig Pudding

Name: Fig Pudding
Yield: 12 servings
Ingredients: one pound suet; one pound wheat flour; one-half loaf of wheat bread; one pound figs; one and a half cups molasses; one teaspoon soda; one teaspoon cream tartar

From The new home cook book, 1896

Serves 12

Presented as published in 1896. 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

617Calories

5 gProtein

68 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein4.8 g

Carbohydrates68 g

Fiber2.1 g

Sugars37 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol26 mg

Sodium31 mg

Potassium825 mg

Calcium110 mg

Iron4.2 mg

Magnesium117 mg

Phosphorus67 mg

Zinc0.7 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A2.6 mcg

Vitamin E0.8 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate69 mcg

Choline14 mg

Caffeine0 mg

Water46 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new home cook book (1896), page 82. The excerpt below is the record exactly as published.

FIG PUDDING. E. M. Walker. One-half pound figs, one-quarter pound grated bread, VALUABLE KECIPES. 201 two and a half ounces powdered sugar, three ounces but- ter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees ; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours. FIG PUDDING. Mrs. E. Wood. One pound suet chopped fine, one pound wheat flour, one-half loaf of wheat bread, one pound figs chopped, one and a half cups molasses, one teaspoon soda, one tea- spoon cream tartar

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