Fig Pudding

Name: Fig Pudding
Ingredients: one-fourth pound figs chopped fine; two cups bread crumbs; one cup brown sugar; one-fourth pound suet chopped fine; two eggs; the grated rind and juice of one lemon; one dessertspoonful of molasses; one tablespoonful flour

From Physical culture cook book, 1901

Presented as published in 1901. 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

3002Calories

46 gProtein

425 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories3002 kcal

Protein46 g

Carbohydrates425 g

Fiber16 g

Sugars264 g

Total Fat128 g

Saturated Fat65 g

Monounsaturated Fat42 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol449 mg

Sodium1804 mg

Potassium1586 mg

Calcium746 mg

Iron16 mg

Magnesium205 mg

Phosphorus627 mg

Zinc5.1 mg

Copper1 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C55 mg

Vitamin A169 mcg

Vitamin E3.2 mg

Vitamin K24 mcg

Vitamin B60.9 mg

Vitamin B122 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate312 mcg

Choline350 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.

Fig Pudding. — One-fourth pound figs chopped fine, two cups bread crumbs, one cup brown sugar, one-fourth pound suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessertspoonful of molasses, one tablespoonful flour

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