Fig Pudding

Name: Fig Pudding
Ingredients: 1/2 lb. figs; 3 oz. flour; 3 oz. bread crumbs; 2 oz. minced apples; 2 oz. minced suet; 2 oz. sugar; about a teacupful of milk

From The school cookery book, 1881

Presented as published in 1881. 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

1691Calories

31 gProtein

246 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1691 kcal

Protein31 g

Carbohydrates246 g

Fiber11 g

Sugars116 g

Total Fat68 g

Saturated Fat35 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol68 mg

Sodium724 mg

Potassium1235 mg

Calcium555 mg

Iron9.9 mg

Magnesium130 mg

Phosphorus525 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D2.3 mcg

Vitamin C6.8 mg

Vitamin A95 mcg

Vitamin E1.3 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate241 mcg

Choline72 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from The school cookery book (1881), page 58. The excerpt below is the record exactly as published.

Fig Pudding. — Required: y lb. figs; 3 oz. flour; 3 oz. bread crumbs; 2 oz. minced apples ; 2 oz. minced suet; 2 oz. sugar; about a teacupful of milk

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