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Grape and Fig Pudding
From Mary Jane's cook book, 1916
Serves 6
I. B. Content.
Presented as published in 1916. 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
282Calories
8 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein8 g
Carbohydrates62 g
Fiber2.2 g
Sugars57 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium23 mg
Potassium280 mg
Calcium39 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus66 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate8.5 mcg
Choline3.6 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 55. The excerpt below is the record exactly as published.
GRAPE AND FIG PUDDING. Figs, 1 pound. Cornstarch, 1 tablespoon. White grapes, 1 pound. Sugar, 1 cup. Water, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.