Fig Pudding
From The handy dictionary of cookery, 1890
Do not use printed paper for cooking.
Presented as published in 1890. 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
1679Calories
37 gProtein
224 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1679 kcal
Protein37 g
Carbohydrates224 g
Fiber7.9 g
Sugars98 g
Total Fat72 g
Saturated Fat37 g
Monounsaturated Fat22 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol254 mg
Sodium794 mg
Potassium1041 mg
Calcium544 mg
Iron10 mg
Magnesium117 mg
Phosphorus608 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D3.3 mcg
Vitamin C4.5 mg
Vitamin A167 mcg
Vitamin E1.7 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate258 mcg
Choline213 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 43. The excerpt below is the record exactly as published.
Fig- Pudding*. Take two ounces of finely chopped apple, a quarter of a pound of figs ; remove the stalks and chop them. Mix with them three ounces of flour, three ounces of bread crumbs, two ounces of finely minced suet, two ounces of sugar. When these are well mixed together, bind with an egg and just enough milk
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