Fig Pudding
From Borwick's cookery book, 1890
Presented as published in 1890. 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
4431Calories
10 gProtein
145 gCarbs
428 gFat
Full nutrition (33 nutrients)
Calories4431 kcal
Protein10 g
Carbohydrates145 g
Fiber13 g
Sugars131 g
Total Fat428 g
Saturated Fat238 g
Monounsaturated Fat143 g
Polyunsaturated Fat15 g
Cholesterol308 mg
Sodium562 mg
Potassium1126 mg
Calcium658 mg
Iron3.2 mg
Magnesium84 mg
Phosphorus792 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A32 mcg
Vitamin E7.3 mg
Vitamin K38 mcg
Vitamin B60.6 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate32 mcg
Choline47 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 17. The excerpt below is the record exactly as published.
FIG PUDDING. I lb. suet, finely chopped. 1 lb. MILLENNIUM flour. il teaspoonfuls BORWICK'S BAKING POWDER, ilb. figs. 2 ozs. moist sugar. Cut up figs into small pieces, add other dry ingredients, mix thoroughly with milk, put into well-greased basin. Rather more than half fill it, and boil for 2 hours. RAILWAY PUDDING. I teacupful of MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 OZS. margarine. J teacupful sugar. I egg. The rind of i lemon. J teacupful milk. Rub the margarine into the flour, add the sugar and grated rind of lemon. Mix with the egg and milk to a smooth paste. Bake in a greased dish for 20 minutes. BLACK CURRANT PUDDING. 6 ozs. suet. I lb. MILLENNIUM flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.