Fig Pudding (No. 2)

Name: Fig Pudding (No. 2)
Ingredients: 4-lb. figs; 6-oz. brown sugar; J-lb. suet; Nutmeg to taste; J-lb bread crumbs; 2 eggs; 4-oz. flour; Little milk

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

5380Calories

73 gProtein

767 gCarbs

242 gFat

Full nutrition (34 nutrients)

Calories5380 kcal

Protein73 g

Carbohydrates767 g

Fiber63 g

Sugars475 g

Total Fat242 g

Saturated Fat126 g

Monounsaturated Fat79 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol526 mg

Sodium1886 mg

Potassium5209 mg

Calcium1273 mg

Iron27 mg

Magnesium466 mg

Phosphorus990 mg

Zinc8.7 mg

Copper2.2 mg

Manganese5.4 mg

Vitamin D2 mcg

Vitamin C36 mg

Vitamin A287 mcg

Vitamin E6.6 mg

Vitamin K109 mcg

Vitamin B62.7 mg

Vitamin B122.3 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)31 mg

Folate584 mcg

Choline429 mg

Caffeine0 mg

Water1549 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.

ig Pudding (No. 2.) 4-lb. figs. 6-oz. brown sugar. J-lb. suet. Nutmeg to taste. J-lb bread crumbs. 2 eggs. 4-oz. flour. Little milk

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