vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Date and Nut Pudding
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. A. A. Taylor, Wife of Governor of Tennessee.
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
325Calories
7 gProtein
52 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein7.2 g
Carbohydrates52 g
Fiber4.9 g
Sugars33 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol0 mg
Sodium443 mg
Potassium356 mg
Calcium321 mg
Iron2.4 mg
Magnesium80 mg
Phosphorus236 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E6.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate38 mcg
Choline14 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 8. The excerpt below is the record exactly as published.
DATE AND NUT PUDDING. (FROM TENNESSEE). 1 cup chopped nuts. 2/3 cup flour. 1 cup chopped dates. 2 eggs. 1/2 cup sugar. 1 t-spoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.