Fig Suet Pudding
From 365 tasty dishes, 1906
For the sauce, cream butter and sugar, add vanilla and sherry, then boiling water and whipped egg white before serving.
Presented as published in 1906. 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
2951Calories
68 gProtein
332 gCarbs
151 gFat
Full nutrition (34 nutrients)
Calories2951 kcal
Protein68 g
Carbohydrates332 g
Fiber16 g
Sugars163 g
Total Fat151 g
Saturated Fat75 g
Monounsaturated Fat49 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol854 mg
Sodium3024 mg
Potassium1647 mg
Calcium1155 mg
Iron17 mg
Magnesium194 mg
Phosphorus1171 mg
Zinc7.5 mg
Copper0.9 mg
Manganese2.5 mg
Vitamin D6.3 mcg
Vitamin C4.5 mg
Vitamin A414 mcg
Vitamin E4.4 mg
Vitamin K30 mcg
Vitamin B61.1 mg
Vitamin B124.2 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.4 mg
Niacin (B3)18 mg
Folate377 mcg
Choline680 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 45. The excerpt below is the record exactly as published.
Fig Suet Pudding. Free kidney suet from membranes and put through a food chopper sufficient to measure ^ of a cupful. Cut fine enough figs to make I cupful and crumble the inside of a stale loaf of bread to measure i pint. Sprinkle the figs and suet with 3 tablespoonfuls of flour, add the crumbs, J^ of a cupful of sugar, I teaspoonful of baking powder and J4 of a teaspoonful of salt. Beat well to- gether 4 eggs, add i cupful of milk and stir into the dry mixture, add i teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.