Fig Pudding I

Name: Fig Pudding I
Ingredients: Half a cup of milk; one cup of bread crumbs; one cup of molasses; one teaspoon of soda; cinnamon and allspice to taste; one cup of chopped figs; flour enough to make a stiff batter

From Cooks in clover, 1889

Miss Edith H. Swan

Presented as published in 1889. 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

1627Calories

20 gProtein

374 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1627 kcal

Protein20 g

Carbohydrates374 g

Fiber11 g

Sugars297 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol15 mg

Sodium962 mg

Potassium5752 mg

Calcium1105 mg

Iron22 mg

Magnesium901 mg

Phosphorus435 mg

Zinc3.4 mg

Copper2 mg

Manganese6.3 mg

Vitamin D1.2 mcg

Vitamin C4.5 mg

Vitamin A55 mcg

Vitamin E0.4 mg

Vitamin K18 mcg

Vitamin B62.7 mg

Vitamin B121 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate129 mcg

Choline92 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from Cooks in clover (1889), page 35. The excerpt below is the record exactly as published.

ig Pudding, I. — Half a cup of milk, one cup \ each of bread crumbs, and molasses, one teaspoon 04 COOKS IN CLOVER. of soda, cinnamon and allspice to taste, one cup of chopped figs, flour enough to make a stiff batter. Steam three hours. Miss Edith H. Swan. Fig Pudding, II. — Half a pound of figs, and one cup of suet, each chopped fine ; one cup of milk ; one cup of sugar ; two large cups of bread crumbs

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