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Fig Pudding

Name: Fig Pudding
Yield: 9 servings
Ingredients: One cup molasses; one cup chopped suet; one cup milk; three and a fourth cups flour; two eggs; one teaspoon soda; teaspoon cinnamon; half teaspoon nutmeg; one pint of figs

From The Landmarks club cook book, 1903

Serves 9

Sauce: Cream butter and sugar, add cream and flavoring gradually.

Presented as published in 1903. 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

567Calories

8 gProtein

74 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein8 g

Carbohydrates74 g

Fiber1.6 g

Sugars37 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol62 mg

Sodium43 mg

Potassium777 mg

Calcium145 mg

Iron4.7 mg

Magnesium115 mg

Phosphorus121 mg

Zinc0.8 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C1 mg

Vitamin A30 mcg

Vitamin E0.6 mg

Vitamin K3.4 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate81 mcg

Choline46 mg

Caffeine0 mg

Water85 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.

FIG PUDDING. One cup molasses, one cup chopped suet, one cup milk, three and a fourth cups flour, two eggs, one teaspoon soda, teaspoon cinnamon, half teaspoon nutmeg, one pint of figs

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