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Fig Pudding

Name: Fig Pudding
Yield: 6 servings
Ingredients: 4 pound suet; 4 pound brown sugar; 14 pound figs; 4 pound bread crumbs; 1 large sour apple (cored and pared); Y cup milk; 2 eggs; 3 ounces flour

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

400Calories

5 gProtein

52 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories400 kcal

Protein5.3 g

Carbohydrates52 g

Fiber1.8 g

Sugars27 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol15 mg

Sodium153 mg

Potassium186 mg

Calcium86 mg

Iron2 mg

Magnesium21 mg

Phosphorus77 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C1.6 mg

Vitamin A8.4 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate44 mcg

Choline9.8 mg

Caffeine0 mg

Water62 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.

FIG PUDDING 4 pound suet 4 pound brown sugar 14 pound figs 4 pound bread crumbs 1 large sour apple (cored and Y cup milk pared) 2 eggs 3 ounces flour

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