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Fig Pudding

Name: Fig Pudding
Yield: 4 servings
Ingredients: One and one-half pounds of figs; % pound of bread crumbs; 1 teacup of sweet milk; 2^ ounces of granulated sugar; 3 ounces of suet; 2 eggs beaten separately; 1 teaspoon of cinnamon; 1 of cloves; and allspice mixed

From Kentucky receipt book, 1903

Serves 4

Serve with hard sauce made from butter and sugar.

Presented as published in 1903. 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

640Calories

12 gProtein

93 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein12 g

Carbohydrates93 g

Fiber8.1 g

Sugars49 g

Total Fat26 g

Saturated Fat13 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol107 mg

Sodium456 mg

Potassium557 mg

Calcium191 mg

Iron4 mg

Magnesium59 mg

Phosphorus172 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.5 mcg

Vitamin C3.6 mg

Vitamin A52 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate83 mcg

Choline91 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 135. The excerpt below is the record exactly as published.

Fig Pudding. One and one-half pounds of figs, ^ pound of bread crumbs, 1 teacup of sweet milk, 2^ ounces of granulated sugar, 3 ounces of suet, 2 eggs beaten separately. Chop figs and suet fine, put in sugar and eggs. Beat all together, add 1 teaspoon of cinnamon, and 1 of cloves and allsprice mixed

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