Fig Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
This mixture will fill twelve individual cups.
Presented as published in 1909. 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
4121Calories
40 gProtein
465 gCarbs
239 gFat
Full nutrition (34 nutrients)
Calories4121 kcal
Protein40 g
Carbohydrates465 g
Fiber23 g
Sugars307 g
Total Fat239 g
Saturated Fat129 g
Monounsaturated Fat78 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol176 mg
Sodium2180 mg
Potassium1990 mg
Calcium1152 mg
Iron15 mg
Magnesium208 mg
Phosphorus684 mg
Zinc4.9 mg
Copper1 mg
Manganese2.7 mg
Vitamin D1.2 mcg
Vitamin C9.1 mg
Vitamin A71 mcg
Vitamin E4.3 mg
Vitamin K44 mcg
Vitamin B61 mg
Vitamin B122.1 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate263 mcg
Choline93 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.
FIG PUDDING. MRS. COPLEY. Chop one-half pound of figs fine, mix with a tea- cup of bread crumbs, one-half pound of sugar, teacup of melted butter, five ounces candied orange peel and citron, one grated nutmeg, five well beaten eggs. Steam four hours and serve with sauce. FIG PUDDING. MRS. HOGLE. One pound of figs cut up. One coffee cup of suet. . ‘ EE ee ee ee ere a eee — DESSERTS (hi Two coffee cups of baker’s bread crumbs, One teacup of brown sugar. Three-fourths pound almonds cut up. "Ehrceverss. One teaspoonful baking powder. One-half cup of milk
Cook this with the app: pantry check, scaling, and the assistant.