Date Pudding
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
2220Calories
33 gProtein
529 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories2220 kcal
Protein33 g
Carbohydrates529 g
Fiber12 g
Sugars307 g
Total Fat27 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol63 mg
Sodium99 mg
Potassium2900 mg
Calcium308 mg
Iron12 mg
Magnesium198 mg
Phosphorus635 mg
Zinc2.4 mg
Copper1.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A81 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)28 mg
Folate386 mcg
Choline14 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 13. The excerpt below is the record exactly as published.
DATE PUDDING Maxine Ellis 1 cup brown sugar 1 Tbsp. butter (simmer) 1 1/2 cup water Mix 1 cup sugar, 1 1/2 cup flour, 3/4 cup milk. Add 1 cup nuts, 1 cup dates, 1 Tbsp. butter, 3/4 tsp. soda, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.