Date Pudding
From Favorite recipes of Alexandria Ward, 1952
Recipe by Virginia Bird
Presented as published in 1952. 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
1289Calories
25 gProtein
227 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1289 kcal
Protein25 g
Carbohydrates227 g
Fiber21 g
Sugars197 g
Total Fat41 g
Saturated Fat4.3 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol186 mg
Sodium546 mg
Potassium1560 mg
Calcium539 mg
Iron5.6 mg
Magnesium264 mg
Phosphorus631 mg
Zinc3.3 mg
Copper1.1 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A80 mcg
Vitamin E19 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.5 mg
Folate83 mcg
Choline194 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 8. The excerpt below is the record exactly as published.
DATE PUDDING 1 cup chopped dates 1/2 cup white sugar 1/2 cup chopped nuts 1 egg, well beaten 1 cup sweet milk 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.