Fig Pudding (No. 1)

Name: Fig Pudding (No. 1)
Ingredients: J-lb. flour; J-lb. suet; J-lb bread crumbs; 6-oz. chopped figs; Mix with 2 eggs

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

3932Calories

72 gProtein

372 gCarbs

239 gFat

Full nutrition (34 nutrients)

Calories3932 kcal

Protein72 g

Carbohydrates372 g

Fiber15 g

Sugars42 g

Total Fat239 g

Saturated Fat125 g

Monounsaturated Fat78 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol526 mg

Sodium1824 mg

Potassium1322 mg

Calcium578 mg

Iron26 mg

Magnesium201 mg

Phosphorus875 mg

Zinc7 mg

Copper1.1 mg

Manganese4.1 mg

Vitamin D2 mcg

Vitamin C3.4 mg

Vitamin A172 mcg

Vitamin E4.8 mg

Vitamin K31 mcg

Vitamin B60.9 mg

Vitamin B122.3 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)32 mg

Folate665 mcg

Choline348 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.

Fig Pudding, (No. 1.) J-lb. flour. J-lb. suet. J-lb bread crumbs. 6-oz. chopped figs. Mix with 2 eggs

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