vegetarianpescatariansoy-freefish-freeshellfish-free
Fig Pudding
From Delicacies, 1929
Serves 3
— Mrs. Roy D. Crippen.
Presented as published in 1929. 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
710Calories
14 gProtein
118 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein14 g
Carbohydrates118 g
Fiber6.5 g
Sugars81 g
Total Fat25 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol72 mg
Sodium348 mg
Potassium626 mg
Calcium192 mg
Iron3.7 mg
Magnesium73 mg
Phosphorus306 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate51 mcg
Choline55 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 63. The excerpt below is the record exactly as published.
Fig Pudding 1 cup sugar l/2 cup of nut meats 1 tablespoon bu.ter. 1 cup chopped figs Yolk of one egg White of 1 egg well Spices beaten l/> spoon baking powder }/> cup of milk or water 1 cup of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.