Fig Pudding

Name: Fig Pudding
Ingredients: § lb. of Figs; ^ lb. of Bread Crumbs; | lb. of Suet; | lb. of Sugar; | lb. of Flour; 1 gill of Milk; 1 Egg; A little Salt; I teaspoonful of Baking Powder

From Instruction in cookery (London School Board receipts), 1890

Serve plain or with lemon sauce.

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

4787Calories

67 gProtein

610 gCarbs

235 gFat

Full nutrition (34 nutrients)

Calories4787 kcal

Protein67 g

Carbohydrates610 g

Fiber17 g

Sugars278 g

Total Fat235 g

Saturated Fat123 g

Monounsaturated Fat76 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol342 mg

Sodium2232 mg

Potassium1413 mg

Calcium852 mg

Iron26 mg

Magnesium209 mg

Phosphorus896 mg

Zinc6.5 mg

Copper1.2 mg

Manganese4.1 mg

Vitamin D1.1 mcg

Vitamin C4.5 mg

Vitamin A101 mcg

Vitamin E4.4 mg

Vitamin K34 mcg

Vitamin B60.8 mg

Vitamin B121.9 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)32 mg

Folate645 mcg

Choline206 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 16. The excerpt below is the record exactly as published.

FIG PUDDING. Ingredients : — §■ lb. of Figs. ^ lb. of Bread Crumbs. | lb. of Suet. | lb. of Sugar. | lb. of Flour. 1 gill of Milk. 1 Egg. A little Salt. I teaspoonful of Baking Powder

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