Fig Pudding

Name: Fig Pudding
Ingredients: 1 pound of figs; 1 pound beef suet; 1 pound bread crumbs; 1 pound brown sugar; 6 eggs

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

8154Calories

109 gProtein

861 gCarbs

480 gFat

Full nutrition (34 nutrients)

Calories8154 kcal

Protein109 g

Carbohydrates861 g

Fiber34 g

Sugars543 g

Total Fat480 g

Saturated Fat252 g

Monounsaturated Fat159 g

Polyunsaturated Fat30 g

Omega-30.1 g

Cholesterol1424 mg

Sodium3910 mg

Potassium3031 mg

Calcium1542 mg

Iron33 mg

Magnesium354 mg

Phosphorus1492 mg

Zinc12 mg

Copper1.9 mg

Manganese5.1 mg

Vitamin D6 mcg

Vitamin C9.1 mg

Vitamin A512 mcg

Vitamin E11 mg

Vitamin K68 mcg

Vitamin B61.9 mg

Vitamin B125.5 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.5 mg

Niacin (B3)34 mg

Folate663 mcg

Choline1005 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 77. The excerpt below is the record exactly as published.

Fig Pudding. Supper.— Sliced Tomatoes. Bread and Butter. Orange Marma- lade, Cake. Tea. Fig Pudding.- r pound of figs, i pound beef suet, i pound bread crumbs, i pound brown sugar, 6 eggs

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