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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: Half a pound of figs; half a pound of bread crumbs; four ounces of sugar; two ounces of butter; a small cup of milk; two eggs

From Vegetarian cookery, 1891

Serves 3

Presented as published in 1891. 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

596Calories

18 gProtein

111 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein18 g

Carbohydrates111 g

Fiber5.6 g

Sugars59 g

Total Fat26 g

Saturated Fat3.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol178 mg

Sodium635 mg

Potassium496 mg

Calcium286 mg

Iron4.5 mg

Magnesium59 mg

Phosphorus287 mg

Zinc2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D1.4 mcg

Vitamin C1.5 mg

Vitamin A85 mcg

Vitamin E0.5 mg

Vitamin K8.6 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.4 mg

Folate101 mcg

Choline127 mg

Caffeine0 mg

Water165 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 78. The excerpt below is the record exactly as published.

Fig Pudding. Half a pound of figs, half a pound of bread crumbs, four ounces of sugar, two ounces of butter, a small cup of milk, and two eggs

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