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Fig Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
496Calories
8 gProtein
60 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein8.2 g
Carbohydrates60 g
Fiber3.4 g
Sugars30 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol41 mg
Sodium334 mg
Potassium218 mg
Calcium135 mg
Iron2.4 mg
Magnesium33 mg
Phosphorus127 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate53 mcg
Choline33 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 85. The excerpt below is the record exactly as published.
Fig Pudding Three-quarters pound bread crumbs, V»alf pound best figs, six ounces suet, six ounces moist sugar, one cup milk, a little nutmeg. Figs and suet must be chopped very fine. Mix the bread and suet first, then figs, sugar and nutmeg, one egg well beaten
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