Date Pudding

Name: Date Pudding
Ingredients: six ounces of suet chopped fine; six ounces of bread crumbs; six ounces of sugar; three eggs; two tea-spoonf ills of cinnamon; one wine-glass half full of brandy; one half or three quarters of a pound of stoned dates

From Household hints, 1881

Equal quantities of suet, bread, and sugar can be measured if weighing is not possible.

Presented as published in 1881. 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

3972Calories

53 gProtein

553 gCarbs

185 gFat

Full nutrition (34 nutrients)

Calories3972 kcal

Protein53 g

Carbohydrates553 g

Fiber35 g

Sugars401 g

Total Fat185 g

Saturated Fat96 g

Monounsaturated Fat61 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol674 mg

Sodium1569 mg

Potassium2820 mg

Calcium533 mg

Iron15 mg

Magnesium242 mg

Phosphorus817 mg

Zinc5.8 mg

Copper1.3 mg

Manganese2.5 mg

Vitamin D3 mcg

Vitamin C1.4 mg

Vitamin A240 mcg

Vitamin E4.4 mg

Vitamin K27 mcg

Vitamin B61.1 mg

Vitamin B122.4 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)16 mg

Folate319 mcg

Choline497 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 19. The excerpt below is the record exactly as published.

Date Pudding, — Six ounces of suet chopped fine, six ounces of bread crumbs, six ounces of sugar, three eggs, two tea-spoonf ills of cinnamon, one wine-glass half full of bran- dy, one half or three quarters of a pound of stoned dates

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