Fig Pudding

Name: Fig Pudding
Ingredients: J pound beef suet; 1 teaspoonful salt; 2 heaping cups stale bread crumbs; J pound figs; J cup milk; 2 eggs well beaten; 1 cup sugar

From The blue ribbon cook book, 1904

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

3878Calories

42 gProtein

411 gCarbs

234 gFat

Full nutrition (34 nutrients)

Calories3878 kcal

Protein42 g

Carbohydrates411 g

Fiber16 g

Sugars263 g

Total Fat234 g

Saturated Fat126 g

Monounsaturated Fat75 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol183 mg

Sodium4027 mg

Potassium1356 mg

Calcium782 mg

Iron12 mg

Magnesium163 mg

Phosphorus668 mg

Zinc5 mg

Copper0.7 mg

Manganese2.3 mg

Vitamin D2.3 mcg

Vitamin C4.5 mg

Vitamin A94 mcg

Vitamin E3.9 mg

Vitamin K33 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate247 mcg

Choline98 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 24. The excerpt below is the record exactly as published.

FIQ PUDDING. J pound beef suet. 1 teaspoonful salt. 2 heaping cups stale bread crumbs. J pound figs. J cup milk. 2 eggs well beaten. 1 cup sugar

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