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Fig Pudding
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
432Calories
7 gProtein
65 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein6.8 g
Carbohydrates65 g
Fiber4.4 g
Sugars41 g
Total Fat17 g
Saturated Fat8.5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol57 mg
Sodium242 mg
Potassium277 mg
Calcium113 mg
Iron2.3 mg
Magnesium35 mg
Phosphorus96 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A20 mcg
Vitamin E0.5 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate41 mcg
Choline42 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.
FIG PUDDING^-Mrs. Wm. Lichtenberg. % lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk. The figs 112 PUDDINGS and suet must be chopped very fine; mix the bread and suet first, then adid the figs, sugar, and nutmeg, after that the egg and the milk. Put into a basin and boil 4 hrs. Serve with brandy sauce. FIG PUDDING — Mrs. Carter P. Pameroy. % cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little salt, 1 cup of sugar, % lb. of chopped dried figs
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