Date Pudding

Name: Date Pudding
Ingredients: 2 eggs; 1 heaping tablespoon flour; 1 cup sugar; 1 teaspoon baking powder; 1 cup walnuts; 1 cup dates (cut)

From The Chapel Hill cook book, 1935

Recipe by Mrs. M. L. Jacobs.

Presented as published in 1935. 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

2261Calories

35 gProtein

332 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories2261 kcal

Protein35 g

Carbohydrates332 g

Fiber18 g

Sugars294 g

Total Fat97 g

Saturated Fat11 g

Monounsaturated Fat16 g

Polyunsaturated Fat63 g

Omega-30 g

Cholesterol372 mg

Sodium617 mg

Potassium1639 mg

Calcium486 mg

Iron7 mg

Magnesium254 mg

Phosphorus844 mg

Zinc5.2 mg

Copper1.9 mg

Manganese4.2 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K6.4 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4 mg

Folate87 mcg

Choline303 mg

Caffeine0 mg

Water111 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.

DATE PUDDING 2 eggs 1 heaping tablespoon flour 1 cup sugar 1 teaspoon baking powder 1 cup walnuts Vanilla 1 cup dates (cut)

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