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Fig Pudding

Name: Fig Pudding
Yield: 6 servings
Ingredients: one and one-fourth pints of water; four eggs; a pinch of salt; two tablespoons of sugar; one and one-third cups of chopped figs

From Fruit recipes, 1907

Serves 6

Flavour with lemon or nutmeg.

Presented as published in 1907. 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

101Calories

5 gProtein

14 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories101 kcal

Protein4.6 g

Carbohydrates14 g

Fiber1.4 g

Sugars12 g

Total Fat3.3 g

Saturated Fat1.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol124 mg

Sodium51 mg

Potassium163 mg

Calcium39 mg

Iron0.8 mg

Magnesium13 mg

Phosphorus73 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C1 mg

Vitamin A57 mcg

Vitamin E0.4 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate19 mcg

Choline100 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

one and one-fourth pints of water and beat into this four eggs, a pinch of salt, two tablespoons of sugar,and one and one-third cups of chopped figs

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