Fig Pudding

Name: Fig Pudding
Ingredients: 4 oz. bread-crumbs; 2 oz. flour; 3 oz. sugar; 3 oz. suet; 6 oz. flgs.; 2 oz. sultanas; 1 oz. almonds; 1 oz. mixed peel; 1 oz. cherries; Grated rind of one lemon.; 3 eggs; ^ gill cream; Milk if necessary.

From Recipes for high-class cookery, 1912

N.B. — Dates or prunes may be substituted for figs.

Presented as published in 1912. 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

1969Calories

19 gProtein

224 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories1969 kcal

Protein19 g

Carbohydrates224 g

Fiber13 g

Sugars155 g

Total Fat117 g

Saturated Fat58 g

Monounsaturated Fat40 g

Polyunsaturated Fat6.2 g

Omega-30 g

Cholesterol118 mg

Sodium37 mg

Potassium1285 mg

Calcium258 mg

Iron5.9 mg

Magnesium149 mg

Phosphorus341 mg

Zinc2.1 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A13 mcg

Vitamin E1.6 mg

Vitamin K14 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.6 mg

Folate107 mcg

Choline21 mg

Caffeine0 mg

Water234 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.

FIG PUDDING. 4 oz. bread-crumbs. 2 oz. flour. 3 oz. sugar. 3 oz. suet. 6 oz. flgs. 2 oz. sultanas. 1 oz. almonds. 1 oz. mixed peel. 1 oz. cherries. Grated rind of one lemon. 3 eggs. ^ gill cream. Milk if necessary.

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