Fig Pudding

Name: Fig Pudding
Ingredients: Quarter of a pound of Figs; Quarter of a pound of Suet; Quarter of a pound of Bread Crumbs; Quarter of a pound of Golden Syrup; Two Eggs

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1948Calories

30 gProtein

187 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories1948 kcal

Protein30 g

Carbohydrates187 g

Fiber8.4 g

Sugars109 g

Total Fat122 g

Saturated Fat64 g

Monounsaturated Fat41 g

Polyunsaturated Fat8 g

Omega-30 g

Cholesterol449 mg

Sodium1047 mg

Potassium713 mg

Calcium320 mg

Iron12 mg

Magnesium93 mg

Phosphorus427 mg

Zinc3.6 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C2.3 mg

Vitamin A168 mcg

Vitamin E3 mg

Vitamin K17 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.5 mg

Folate176 mcg

Choline322 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 28. The excerpt below is the record exactly as published.

FIG PUDDING Ingredients : Quarter of a pound of Figs Quarter of a pound of Suet Quarter of a pound of Bread Crumbs Quarter of a pound of Golden Syrup Two Eggs

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