Fig Pudding (No. 2)

Name: Fig Pudding (No. 2)
Ingredients: Four ounces Bread-crumbs; Three ounces of Figs; One tablespoonful of Sugar; Half a Lemon rind; Two whites of Eggs; Half a pint of Milk

From The Apsley cookery book, 1905

Presented as published in 1905. 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

424Calories

22 gProtein

49 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories424 kcal

Protein22 g

Carbohydrates49 g

Fiber7.8 g

Sugars41 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium239 mg

Potassium781 mg

Calcium453 mg

Iron2.5 mg

Magnesium63 mg

Phosphorus462 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.3 mcg

Vitamin C66 mg

Vitamin A245 mcg

Vitamin E1.4 mg

Vitamin K4.3 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.9 mg

Folate59 mcg

Choline346 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 57. The excerpt below is the record exactly as published.

Fig Pudding (No. 2). Ingredients. Four ounces Bread-crumbs. Three ounces of Figs. One tablespoonful of Sugar. Half a Lemon rind. Two whites of Eggs. Half a pint of Milk

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