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Fig Pudding
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
447Calories
9 gProtein
59 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein9.3 g
Carbohydrates59 g
Fiber4.3 g
Sugars31 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol7.6 mg
Sodium570 mg
Potassium251 mg
Calcium132 mg
Iron2.6 mg
Magnesium68 mg
Phosphorus159 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A3.4 mcg
Vitamin E4.8 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate49 mcg
Choline17 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 106. The excerpt below is the record exactly as published.
g. 1 cup suet, cut fine. 1 teaspoon salt. 1 cup molasses. 1 teaspoon ginger. 1 cup milk. 1 teaspoon cinnamon. •3 cups Hour. Vs teaspoon cloves. 1 teaspoon soda. 1 nutmeg, grated. 1 cup raisins, cut fine. Mix spices, salt, raisins and soda with the flour. Add molasses and milk to suet; combine mixture, and turn all into buttered mould. Cover closely and steam three and one-half hours. Serve with hard or foamy sauce, flavored with sherry wine. Fig Pudding. 1/3 cup suet, cut fine. 2Y2 cups stale bread crumbs, 14 pound figs, chopped. V^ cup milk. 1 cup sugar. 1 teaspoon salt. 2 eggs. 1 cup chopped nuts
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