Fig Pudding

Name: Fig Pudding
Ingredients: 4' lb. breadcrumbs.; 4 lb. self-raising flour.; 4 lb. sugar.; 4 lb suet.; 4 lb sultiina raisins.; easpoonful nutmeg.; 1 large apple.; 4 lb. figs.; 4 pint milk.; 2 eggs.; A teaspoonful of cinnamon.

From The St. Mungo cookery book, 1904

Recipe by M. K. Williams.

Presented as published in 1904. 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

43709Calories

568 gProtein

6332 gCarbs

1876 gFat

Full nutrition (34 nutrients)

Calories43709 kcal

Protein568 g

Carbohydrates6332 g

Fiber246 g

Sugars3483 g

Total Fat1876 g

Saturated Fat998 g

Monounsaturated Fat603 g

Polyunsaturated Fat109 g

Omega-30.5 g

Cholesterol1723 mg

Sodium36029 mg

Potassium25656 mg

Calcium12572 mg

Iron203 mg

Magnesium2233 mg

Phosphorus17357 mg

Zinc57 mg

Copper12 mg

Manganese41 mg

Vitamin D11 mcg

Vitamin C102 mg

Vitamin A603 mcg

Vitamin E35 mg

Vitamin K341 mcg

Vitamin B612 mg

Vitamin B1217 mcg

Thiamin (B1)32 mg

Riboflavin (B2)21 mg

Niacin (B3)260 mg

Folate5728 mcg

Choline1316 mg

Caffeine0 mg

Water3180 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 35. The excerpt below is the record exactly as published.

FIG PUDDING. 4' lb. breadcrumbs. 4 lb. self-raising flour. 4 lb. sugar. 4 lb suet. 4 lb sultiina raisins. \ teaspoonful nutmeg. 1 large apple. 4 lb. figs. 4 pint milk. 2 eggs. A teaspoonful of cinnamon.

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