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Fig Pudding

Name: Fig Pudding
Yield: 6 servings
Ingredients: one pound of figs; six ounces of suet; three-quarters of a pound of flour; and milk

From Twentieth century home cook book, 1905

Serves 6

Presented as published in 1905. 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

506Calories

7 gProtein

58 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories506 kcal

Protein7.2 g

Carbohydrates58 g

Fiber2.2 g

Sugars12 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9 g

Polyunsaturated Fat1 g

Cholesterol19 mg

Sodium3.9 mg

Potassium257 mg

Calcium38 mg

Iron3.5 mg

Magnesium28 mg

Phosphorus76 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A5.3 mcg

Vitamin E0.5 mg

Vitamin K4.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate96 mcg

Choline5.1 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 17. The excerpt below is the record exactly as published.

Fig Pudding. — Take one pound of figs, six ounces of suet, three-quarters of a pound of flour, and milk

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