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Fig Pudding or Pie (Very Simple)

Name: Fig Pudding or Pie (Very Simple)
Yield: 4 servings
Ingredients: one-half pound fresh or dried figs; three-fourths pint of water; a dessert-spoonful of sugar; two eggs

From Fruit recipes, 1907

Serves 4

Presented as published in 1907. 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

90Calories

4 gProtein

14 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories90 kcal

Protein3.6 g

Carbohydrates14 g

Fiber1.6 g

Sugars12 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol93 mg

Sodium39 mg

Potassium167 mg

Calcium37 mg

Iron0.6 mg

Magnesium14 mg

Phosphorus57 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C1.1 mg

Vitamin A44 mcg

Vitamin E0.3 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline76 mg

Caffeine0 mg

Water153 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG PUDDING OR PIE (Very Simple) Cut fine one-half pound fresh or dried figs and simmer half an hour in three-fourths pint of water, a dessert- spoonful of sugar being added when nearly done. Re- move and cool, when add the well-beaten yolks of two eggs

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