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Fig Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Serve with sauce made of sugar, butter, beaten egg yolks, and boiled cream.
Presented as published in 1907. 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
400Calories
7 gProtein
46 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein6.6 g
Carbohydrates46 g
Fiber2.1 g
Sugars24 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol76 mg
Sodium485 mg
Potassium175 mg
Calcium83 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate51 mcg
Choline55 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
FIG PUDDING. Mrs. H. W. Dredge. One cup molasses, one cup chopped suet, one pint chopped figs, one teaspoon cinnamon, one-half tea- spoon nutmeg. Dissolve one teaspoon soda in hot water, add one cup milk. Beat two eggs light and stir into mixture, add two and one-fourth cups flour. Beat all thoroughly. Fill buttered moulds three-fourths full and steam three hours. Serve with hot sauce. FIG PUDDING. Mrs. Oel French. One-half pound figs chopped, one cup dry bread crumbs, two eggs, one-half cup chopped suet, one-half cup sugar, one scant cup sweet milk, one-half tea- spoon baking powder sifted with one-half cup flour
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