Bishop Whipple Pudding

Name: Bishop Whipple Pudding
Ingredients: 1 cup chopped pecans; 1 cup chopped dates; 1/2 cup sugar; 2/3 cups flour; 2 eggs; 1 teaspoon baking powder

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1999Calories

25 gProtein

292 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories1999 kcal

Protein25 g

Carbohydrates292 g

Fiber19 g

Sugars194 g

Total Fat89 g

Saturated Fat7.7 g

Monounsaturated Fat47 g

Polyunsaturated Fat27 g

Cholesterol0 mg

Sodium476 mg

Potassium1507 mg

Calcium400 mg

Iron9.6 mg

Magnesium209 mg

Phosphorus578 mg

Zinc5.7 mg

Copper1.5 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K8.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.6 mg

Folate162 mcg

Choline9.3 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 26. The excerpt below is the record exactly as published.

Bishop Whipple Pudding. 1 cup chopped pecans; 1 cup chopped dates; y2 cup sugar; 2/3 cups flour; 2 eggs; 1 teaspoon baking powder

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