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Fig Pudding
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
459Calories
10 gProtein
82 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein9.9 g
Carbohydrates82 g
Fiber1.5 g
Sugars16 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Cholesterol6.4 mg
Sodium72 mg
Potassium211 mg
Calcium45 mg
Iron4.9 mg
Magnesium31 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.6 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate133 mcg
Choline3.7 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 87. The excerpt below is the record exactly as published.
Fig- Pudding-— One lb. flour, 2 oz. bread crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 ^g^' M lb. figs cut in slices.
Cook this with the app: pantry check, scaling, and the assistant.