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Fig Pudding

Name: Fig Pudding
Yield: 3 servings
Ingredients: % lb. of grated bread; % lb. of best figs; 6 ozs. of suet chopped; 6 ozs. of moist sugar; 1 egg; a little nutmeg; 1 teacup of milk

From San Rafael cook book, 1906, 1906

Serves 3

Presented as published in 1906. 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

831Calories

6 gProtein

75 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories831 kcal

Protein6.2 g

Carbohydrates75 g

Fiber2.2 g

Sugars73 g

Total Fat58 g

Saturated Fat32 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol110 mg

Sodium60 mg

Potassium330 mg

Calcium137 mg

Iron0.7 mg

Magnesium25 mg

Phosphorus134 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C1.5 mg

Vitamin A58 mcg

Vitamin E1.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline70 mg

Caffeine0 mg

Water146 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.

FIG PUDDING^-Mrs. Wm. Lichtenberg. % lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk

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