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Fig Puddings

Name: Fig Puddings
Yield: 8 servings
Ingredients: Half a pound of good dried figs; two cupfuls of fine, dry bread crumbs; three eggs; half a cupful of beef suet; two scant cupfuls of sweet milk; half a cupful of white sugar; a little salt; half a teaspoonful of baking powder; half a cupful of sifted flour

From Original White House Cookbook, 1887

Serves 8

Presented as published in 1887. 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

408Calories

8 gProtein

56 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories408 kcal

Protein8 g

Carbohydrates56 g

Fiber4 g

Sugars28 g

Total Fat18 g

Saturated Fat8.6 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol80 mg

Sodium258 mg

Potassium285 mg

Calcium124 mg

Iron2.7 mg

Magnesium35 mg

Phosphorus117 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C0.3 mg

Vitamin A30 mcg

Vitamin E0.5 mg

Vitamin K6.8 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate53 mcg

Choline60 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 260. The excerpt below is the record exactly as published.

FIG PUDDINGS. Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a teaspoonful of baking powder, stirred in half a cupful of sifted flour

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