Fig Pudding

Name: Fig Pudding
Ingredients: half a pound of fresh beef suet; half a pound of fine bread crumbs; the same quantity of dried flour; six ounces of moist sugar; one-half a small teaspoon grated nutmeg; two pounds of figs; three eggs

From The National home cook book, 1900

The sauce: Wash butter to remove salt, beat until creamy, then whisk until white.

Presented as published in 1900. 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

4352Calories

61 gProtein

501 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories4352 kcal

Protein61 g

Carbohydrates501 g

Fiber38 g

Sugars331 g

Total Fat244 g

Saturated Fat127 g

Monounsaturated Fat80 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol714 mg

Sodium5003 mg

Potassium2879 mg

Calcium823 mg

Iron18 mg

Magnesium281 mg

Phosphorus862 mg

Zinc7.1 mg

Copper1.3 mg

Manganese3.5 mg

Vitamin D3 mcg

Vitamin C24 mg

Vitamin A326 mcg

Vitamin E6.6 mg

Vitamin K156 mcg

Vitamin B61.7 mg

Vitamin B122.7 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)18 mg

Folate398 mcg

Choline530 mg

Caffeine0 mg

Water855 g

As published

This recipe was extracted from The National home cook book (1900), page 66. The excerpt below is the record exactly as published.

Three eggs beaten sepa- eh rately, add three tablespoons sugar to yolks and two table=- — spoons.of sugar to whites, flavor with boven ven tate rechney4 will serve six people. FIG—Chop half a pound of fresh peef suet very fine, pit it into a basin, add to it half a pound of fine bread crumbs, sh the same quantity of dried flour, six ounces of moist sugar — ‘and one-half a_ small teaspoon grated. nutmeg. Mix — all - these well together and then put in two pounds of figs

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