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Fig Pudding
From The national course in home economics, 1917
Serves 8
Mrs. Bryce.
Presented as published in 1917. 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
287Calories
2 gProtein
39 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein2.3 g
Carbohydrates39 g
Fiber1.3 g
Sugars28 g
Total Fat14 g
Saturated Fat7.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.8 g
Cholesterol9.6 mg
Sodium123 mg
Potassium90 mg
Calcium46 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline4.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.
FIG PUDDING. One-quarter pound of figs, chopped fine, one-quarter pound of bread- crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs
Cook this with the app: pantry check, scaling, and the assistant.