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Frozen Fig and Nut Pudding

Name: Frozen Fig and Nut Pudding
Yield: 10 servings
Ingredients: One quart of sweet milk; 3 eggs; 1 small cup sugar; 1 teaspoon of vanilla; 4% lb. of English walnuts; % lb. of figs

From Magnet users cook book, 1920

Serves 10

—Mrs: John Maier, Hilda, Alta.

Presented as published in 1920. 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

283Calories

5 gProtein

27 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories283 kcal

Protein5.4 g

Carbohydrates27 g

Fiber1.8 g

Sugars24 g

Total Fat17 g

Saturated Fat1.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol56 mg

Sodium22 mg

Potassium171 mg

Calcium37 mg

Iron0.9 mg

Magnesium38 mg

Phosphorus116 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C0.5 mg

Vitamin A26 mcg

Vitamin E0.2 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate8.4 mcg

Choline45 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 25. The excerpt below is the record exactly as published.

FROZEN FIG AND NUT PUDDING. One quart of sweet milk, 3 eggs, | ia 1 small cup sugar, 1 teaspoon of vanilla, 4% lb. of English walnuts broken in small-bits, % lb. of figs

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