nut-freesoy-freefish-freeshellfish-free
Fig Pudding
From Cookery and housekeeping, 1882
Serves 8
Serve with rum sauce.
Presented as published in 1882. 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
410Calories
6 gProtein
46 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein6.2 g
Carbohydrates46 g
Fiber2.9 g
Sugars25 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol61 mg
Sodium229 mg
Potassium213 mg
Calcium83 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A25 mcg
Vitamin E0.5 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate40 mcg
Choline45 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.
Fig Pudding. 1 lb. figs pounded in a marble mortar ; \ lb. breadcrumbs mixed gradually ; 6 ozs. beef suet minced small and mixed ; 4 ozs. pounded loaf sugar. A pinch of salt. To be all well mixed with two eggs beaten up, and a good teacupful of milk
Cook this with the app: pantry check, scaling, and the assistant.