Fig Pudding

Name: Fig Pudding
Ingredients: a quarter of a pound of finely grated bread-crumbs; half a pound of minced dried figs; three ounces of sugar; six ounces of chopped suet; a little grated nutmeg; three well-beaten eggs; the zest of a lemon; the juice of a lemon; liqueur-glass of rum, brandy, or liqueur

From Fifty dinners, 1895

Presented as published in 1895. 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

3089Calories

46 gProtein

336 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories3089 kcal

Protein46 g

Carbohydrates336 g

Fiber39 g

Sugars208 g

Total Fat184 g

Saturated Fat96 g

Monounsaturated Fat60 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol674 mg

Sodium1086 mg

Potassium2272 mg

Calcium808 mg

Iron14 mg

Magnesium247 mg

Phosphorus687 mg

Zinc5.8 mg

Copper1.2 mg

Manganese2.3 mg

Vitamin D3 mcg

Vitamin C170 mg

Vitamin A243 mcg

Vitamin E5.4 mg

Vitamin K49 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)10 mg

Folate249 mcg

Choline481 mg

Caffeine0 mg

Water371 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 27. The excerpt below is the record exactly as published.

a quarter of a pound of finely grated bread- crumbs, half a pound of minced dried figs, three ounces of sugar, six ounces of chopped suet, and a \uddtn<r. little grated nutmeg ; mix all in a bowl with three well-beaten eggs, add the zest and juice of a lemon and liqueur-glass of rum, brandy, or liqueur

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