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Steamed Fruit Pudding

Name: Steamed Fruit Pudding
Yield: 8 servings
Ingredients: 1 cup of sweet milk; 2 tablespoons butter; 1 cup of sugar; 2 eggs; 3 cups of flour sifted; 3 teaspoons baking powder; 1 cup of preserved figs, or dried figs chopped

From San Rafael cook book, 1906, 1906

Serves 8

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

334Calories

7 gProtein

74 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories334 kcal

Protein7.3 g

Carbohydrates74 g

Fiber1.8 g

Sugars34 g

Total Fat4.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol54 mg

Sodium197 mg

Potassium209 mg

Calcium145 mg

Iron3.4 mg

Magnesium27 mg

Phosphorus125 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.3 mg

Folate83 mcg

Choline37 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 49. The excerpt below is the record exactly as published.

STEAMED FRUIT PUDDING— Mrs. W. F. Jones. 1 cup of sweet milk, 2 tablespoons butter rubbed with 1 cup of sugar, 2 eggs, 3 cups of flour sifted with 3 teaspoons baking powder. Mix, and then add 1 cup of preserved figs, or dried figs chopped

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