Fig Pudding

Name: Fig Pudding
Ingredients: one-fourth pound dried figs; four tablespoons rum; one quart cream; yolks of three eggs; one cup sugar; one cup milk

From Council cook book, 1908

Presented as published in 1908. 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

4709Calories

39 gProtein

321 gCarbs

357 gFat

Full nutrition (35 nutrients)

Calories4709 kcal

Protein39 g

Carbohydrates321 g

Fiber11 g

Sugars267 g

Total Fat357 g

Saturated Fat201 g

Monounsaturated Fat76 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol1545 mg

Sodium324 mg

Potassium2105 mg

Calcium1125 mg

Iron3.8 mg

Magnesium165 mg

Phosphorus1057 mg

Zinc5.1 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D5.1 mcg

Vitamin C1.4 mg

Vitamin A272 mcg

Vitamin E1.8 mg

Vitamin K41 mcg

Vitamin B60.7 mg

Vitamin B122.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.5 mg

Folate85 mcg

Choline462 mg

Caffeine0 mg

Alcohol19 g

Water857 g

As published

This recipe was extracted from Council cook book (1908), page 38. The excerpt below is the record exactly as published.

Fig Pudding. Grind one-fourth pound dried figs and soak in four tablespoons rum. Whip one quart cream. Boil the yolks of three eggs, one cup sugar, one cup milk

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