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Fig Pudding
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
974Calories
20 gProtein
178 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories974 kcal
Protein20 g
Carbohydrates178 g
Fiber5.2 g
Sugars45 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.2 g
Cholesterol13 mg
Sodium144 mg
Potassium597 mg
Calcium117 mg
Iron10 mg
Magnesium74 mg
Phosphorus218 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate271 mcg
Choline11 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 87. The excerpt below is the record exactly as published.
Fig- Pudding-— One lb. flour, 2 oz. bread crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 ^g^' M lb. figs cut in slices. Flavor with nutmeg; mix all with milk
Cook this with the app: pantry check, scaling, and the assistant.