Fig Pudding

Name: Fig Pudding
Ingredients: lb. figs; lb. suet; 1 lb. apples; 2 ozs. flour; 6 ozs. sugar; 6 ozs. breadcrumbs; 2 eggs; 1 teaspoonful treacle; $ teaspoonful nutmeg; A little milk

From The Samaritan cookery book, 1903

Walter Hubbard, BAKER, CONFECTIONER, &c., HILLHEAD, PARTICK, HYNDLAND & STRATHBUNGO, GLASGOW.

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

3876Calories

35 gProtein

442 gCarbs

225 gFat

Full nutrition (33 nutrients)

Calories3876 kcal

Protein35 g

Carbohydrates442 g

Fiber20 g

Sugars267 g

Total Fat225 g

Saturated Fat121 g

Monounsaturated Fat73 g

Polyunsaturated Fat11 g

Cholesterol154 mg

Sodium1269 mg

Potassium1392 mg

Calcium433 mg

Iron13 mg

Magnesium150 mg

Phosphorus460 mg

Zinc4 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A25 mcg

Vitamin E4 mg

Vitamin K33 mcg

Vitamin B60.7 mg

Vitamin B121.2 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)17 mg

Folate289 mcg

Choline64 mg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 34. The excerpt below is the record exactly as published.

FIG PUDDING. £ lb. figs (finely chopped). I 3 tablespoonfuls of sugar. 5 lb. breadcrumbs. A little nutmeg 6 ozs. suet. I a eggs. Some milk if necessary. Cut two figs in small pieces, and line the bottom of a greased mould. Pour in the mixture and steam for 3 hours. Serve with sweet sauce. Miss Barnett, Crosshill. FIG PUDDING. \ lb. figs. ^ lb. suet. 1 lb. apples. 2 ozs. flour. 6 ozs. sugar. 6 ozs. breadcrumbs. 2 eggs. 1 teaspoonful treacle. $ teaspoonful nutmeg. A little milk

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