Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Syrup | not in our table | 0 |
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
- 1 cup seeded
- 1 cup figs
- 1 cup sweet milk
- 1 cup syrup
- 1 cup suet
- 3 cups sifted flour
- 1 teaspoon soda
- 2 cups pulverized sugar into which rub 2 teaspoons butter
- 2 teaspoons butter
- 1 tea- spoon cinnamon
- three eggs
Directions
1 cup seeded and chopped raisins, 1 cup figs, 1 cup sweet milk, 1 cup syrup, 1 cup suet, 3 cups sifted flour, 1 teaspoon soda, 1 tea- spoon cinnamon, l/^ teaspoon cloves and nutmeg; steam three hours.
2 cups pulverized sugar into which rub 2 teaspoons butter; flavor with Royce's vanilla and just before serving add the well beat- en whites of three eggs. Mrs. G. B. Nesmith.
PUDDINGS AND SAUCES. ui