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Fig Suet Pudding (An English Recipe)
From Fruit recipes, 1907
Serves 8
A little nutmeg may be used for flavouring.
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
479Calories
7 gProtein
64 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein7.2 g
Carbohydrates64 g
Fiber1.6 g
Sugars30 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol41 mg
Sodium24 mg
Potassium247 mg
Calcium70 mg
Iron2.8 mg
Magnesium26 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C1.1 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline28 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 8 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 SUET PUDDING (An English Recipe) Chop fine six ounces of suet in three-fourths pound of flour, adding a well-beaten egg, three-fourths cup of sugar, and sufficient milk to form a smooth dough. Roll out _ half an inch thick and sprinkle on it one pound fine-chopped figs
Cook this with the app: pantry check, scaling, and the assistant.