Fig Pudding

Name: Fig Pudding
Ingredients: y2 pound good dried figs; 2 cups fine dry bread crumbs; 3 eggs; A. cup beef suet; 2 scant cups sweet milk; y2 cup white sugar; 1 teaspoon Royal Baking Powder; little salt

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

3032Calories

57 gProtein

403 gCarbs

139 gFat

Full nutrition (34 nutrients)

Calories3032 kcal

Protein57 g

Carbohydrates403 g

Fiber32 g

Sugars223 g

Total Fat139 g

Saturated Fat69 g

Monounsaturated Fat45 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol638 mg

Sodium2176 mg

Potassium2194 mg

Calcium1177 mg

Iron18 mg

Magnesium267 mg

Phosphorus1263 mg

Zinc6.8 mg

Copper1.3 mg

Manganese3.2 mg

Vitamin D3 mcg

Vitamin C2.7 mg

Vitamin A240 mcg

Vitamin E4.3 mg

Vitamin K54 mcg

Vitamin B60.8 mg

Vitamin B122.4 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)16 mg

Folate323 mcg

Choline479 mg

Caffeine0 mg

Water201 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.

Fig Pudding. — y2 pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, A. cup beef suet, pow¬ dered; 2 scant cups sweet milk, y2 cup white sugar, in which 1 teaspoon Royal Baking Powder has been mixed, little salt

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