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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: Cut the figs into thin slices; a quarter of a pound of good Beef Suet; two ounces of apples, weighed after being peeled and cored; a quarter of a pound of stale bread; as much ginger as would fill a salt-spoon; as much nutmeg as would thinly cover a threepenny-piece; a quarter of a pound of flour; a pinch of salt; a tea-spoonful of baking-powder; two ounces of raw sugar; about half a pint of milk

From A year's cookery, 1880

Serves 3

Presented as published in 1880. 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

755Calories

9 gProtein

89 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories755 kcal

Protein9.2 g

Carbohydrates89 g

Fiber6.5 g

Sugars50 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol35 mg

Sodium195 mg

Potassium612 mg

Calcium266 mg

Iron3.2 mg

Magnesium66 mg

Phosphorus205 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.8 mcg

Vitamin C4.4 mg

Vitamin A37 mcg

Vitamin E0.8 mg

Vitamin K8.6 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.5 mg

Folate77 mcg

Choline27 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 167. The excerpt below is the record exactly as published.

Fig Pudding. Cheese. Marketing. For the Day.— Half a pound of good Beef Suet, half for the baked plum and half for the fig pudding ; fresh Whiting (January 17tli); a Loin of Mutton, with as little fat as possible (the butcher should be asked to bone the joint) ; half a pound of Figs ; a pennyworth of Parsley ; Potatoes ; Broccoli. For To-morrow.— Six or eight small Soles, “slips” (see Marketing, January 3rd); one tin of Potted Grouse (January 7th); Sally Lunns ; half a bundle of Rhubarb. Breakfast. — Rissoles (January 6th) ; Collared Tongue (January 2nd) ; Muffins (January 30th); Gooseberry Fool (June 24th). Luncheon. — Savoury Meat Cake, Economical (January 26th) ; Baked Plum Pudding (February 25th). Dinner. — Fried Whiting (January 17th) ; Loin of Mutton, Boned and Rolled (April 22nd); Mashed Potatoes (May 12th); White Broccoli (April 25th). Fig Pudding. — Cut the figs into thin slices and chop them finely. Chop finely a quarter of a pound of suet and two ounces of apples, weighed after being peeled and cored ; rub a quarter of a pound of stale bread through a wire sieve ; grate as much ginger as would fill a salt-spoon, and as much nutmeg as would thinly cover a threepenny-piece. Put a quarter of a pound of flour into a bowl, mix the ingredients already mentioned thoroughly with it, and add a pinch of salt, a tea-spoonful of baking-powder, and two ounces of raw sugar. Beat up an egg, and mix about half a pint of milk

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