vegetarianpescatariansoy-freefish-freeshellfish-free
Fig Pudding
From Delicacies, 1929
Serves 3
Presented as published in 1929. 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
740Calories
18 gProtein
118 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein18 g
Carbohydrates118 g
Fiber6.5 g
Sugars81 g
Total Fat27 g
Saturated Fat1.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol134 mg
Sodium393 mg
Potassium666 mg
Calcium203 mg
Iron4.1 mg
Magnesium76 mg
Phosphorus350 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C1.5 mg
Vitamin A59 mcg
Vitamin E0.5 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate59 mcg
Choline107 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 63. The excerpt below is the record exactly as published.
Fig Pudding 1 cup sugar l/2 cup of nut meats 1 tablespoon bu.ter. 1 cup chopped figs Yolk of one egg White of 1 egg well Spices beaten l/> spoon baking powder }/> cup of milk or water 1 cup of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.