Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
768
Calories
28g
Protein
15g
Fat
130g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of figs chopped fine
- two cups fine bread crumbs
- one cup suet
- one-half cup of sugar
- three eggs beaten very light
- two small cups of milk
Directions
1
One pound of figs chopped fine, two cups fine bread crumbs, three eggs beaten very light, one cup suet, powdered, two small cups of milk, one-half cup of sugar. Mix thoroughly and put in buttered tin mould with tight cover, and boil three hours. To be eaten hot with wine sauce. Mrs. J. P.
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] ·
Recipe sourced from
internet_archive