Fig Pudding

Name: Fig Pudding
Ingredients: 2 ec. bread crumbs; 1 ec. brown sugar; 14 tsp. baking powder; 2 c. finely chopped suet; 2 tsp. salt; 3 tsp. cinnamon; 4 tsp. nutmeg; 2 eggs

From Lillian Massey school recipes, 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

5952Calories

49 gProtein

385 gCarbs

469 gFat

Full nutrition (34 nutrients)

Calories5952 kcal

Protein49 g

Carbohydrates385 g

Fiber12 g

Sugars234 g

Total Fat469 g

Saturated Fat256 g

Monounsaturated Fat155 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol694 mg

Sodium6857 mg

Potassium990 mg

Calcium794 mg

Iron15 mg

Magnesium151 mg

Phosphorus708 mg

Zinc5.8 mg

Copper0.9 mg

Manganese2.4 mg

Vitamin D2 mcg

Vitamin C0.3 mg

Vitamin A161 mcg

Vitamin E8.3 mg

Vitamin K32 mcg

Vitamin B60.7 mg

Vitamin B122.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate293 mcg

Choline358 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.

FIG PUDDING. 2 ec. bread crumbs. 1 ec. brown sugar. 14 tsp. baking powder. 2 c. finely chopped suet. 2 tsp. salt. 4 lb. figs cut fine, not chopped. 3 tsp. cinnamon. sc. milk. 4 tsp. nutmeg. 2 eggs

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