gluten-freenut-freesoy-freefish-freeshellfish-free
Fig Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
904Calories
7 gProtein
87 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein6.9 g
Carbohydrates87 g
Fiber3.7 g
Sugars83 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol141 mg
Sodium95 mg
Potassium1609 mg
Calcium307 mg
Iron4.9 mg
Magnesium231 mg
Phosphorus162 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1.1 mcg
Vitamin C2.3 mg
Vitamin A67 mcg
Vitamin E1.3 mg
Vitamin K7.7 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate19 mcg
Choline104 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
FIG PUDDING. Mrs. H. W. Dredge. One cup molasses, one cup chopped suet, one pint chopped figs, one teaspoon cinnamon, one-half tea- spoon nutmeg. Dissolve one teaspoon soda in hot water, add one cup milk. Beat two eggs
Cook this with the app: pantry check, scaling, and the assistant.