Fig Pudding

Name: Fig Pudding
Ingredients: 1 pt. of dried bread crumbs; a pt. of milk; a pinch of soda; 3 well-beaten eggs; y2 cupful of finely chopped suet; 5 tablespoonfuls of sugar; 6 figs which have been washed, dried and chopped very fine

From 365 desserts, 1900

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

1689Calories

23 gProtein

121 gCarbs

127 gFat

Full nutrition (34 nutrients)

Calories1689 kcal

Protein23 g

Carbohydrates121 g

Fiber8.7 g

Sugars112 g

Total Fat127 g

Saturated Fat67 g

Monounsaturated Fat43 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol638 mg

Sodium225 mg

Potassium923 mg

Calcium192 mg

Iron4 mg

Magnesium70 mg

Phosphorus357 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C6 mg

Vitamin A261 mcg

Vitamin E3.7 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.6 mg

Folate90 mcg

Choline462 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 50. The excerpt below is the record exactly as published.

Fig Pudding. Soak 1 pt. of dried bread crumbs in a pt. of milk in which has been dissolved a pinch of soda. Add 3 well-beaten eggs, y2 cupful of finely chopped suet and 5 tablespoonfuls of sugar. Mix thoroughly and then add 6 figs which have been washed, dried and chopped very fine

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