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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
480Calories
8 gProtein
59 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein8 g
Carbohydrates59 g
Fiber2.7 g
Sugars30 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol41 mg
Sodium334 mg
Potassium207 mg
Calcium129 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus120 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.6 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate50 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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