Fig Pudding
From The recipe book of "Atora" the good beef suet, 1930
Sufficient for 8 to 10 persons.
Presented as published in 1930. 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
2720Calories
94 gProtein
439 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories2720 kcal
Protein94 g
Carbohydrates439 g
Fiber14 g
Sugars266 g
Total Fat71 g
Saturated Fat38 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol234 mg
Sodium2077 mg
Potassium4141 mg
Calcium3070 mg
Iron14 mg
Magnesium368 mg
Phosphorus2432 mg
Zinc11 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D19 mcg
Vitamin C12 mg
Vitamin A643 mcg
Vitamin E1.4 mg
Vitamin K19 mcg
Vitamin B61.8 mg
Vitamin B1211 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.8 mg
Niacin (B3)18 mg
Folate318 mcg
Choline383 mg
Caffeine0 mg
Water2073 g
As published
This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 5. The excerpt below is the record exactly as published.
FIG PUDDING 4-0z. Shredded ATORA. 4-o0z. Flour. 4-oz. Breadcrumbs. 4-oz. Brown Sugar. 32-lb. Figs. 1 large Apple. 1 teaspoonful Baking Powder. 4-pint of Milk. Chop figs and apple fine, mix flour and bak- ing powder well, add all dry ingredients with milk to moisten. Pour into greased basin and steam for 23 hours. Sufficient for 8 to 10 persons. 17 A 25 MINUTES’ FRESH FRUIT PUDDING (A special quick recipe for home cooking, and very useful for camp and picnic cooking.) 5-oz. Self-Raising Flour. 23-0z. ATORA Shredded Suet. Pinch of Salt. Mix lightly with knife with a little milk or water. Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an aluminium pan (do not use basin) and bring to the boil. Then flatten out the paste with the hand to fit the size of the pan and place gently on top of the fruit inside the pan. Cover the pan with a lid and keep simmer- ing for twenty minutes. Do not remove from the pan until the moment for serving. FRESH FRUIT PUDDING Make crust, following directions for ‘‘ Suet Crust for Puddings,’’ roll out thin, line greased basin, leaving enough to cover over the top of basin after fruit has been put in. Fill the basin with any fresh fruit in season, sprinkling with sugar according to size of pudding. Cover with crust, pinching the edges well together. Plums, damsons, or any hard fruit should be washed in cold water. GINGER BREAD PUDDING 4-oz. Flour. 4-0z. Fine Oatmeal.- Pinch of Salt. 4-oz. Shredded ATORA
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