Date Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1211Calories
25 gProtein
277 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1211 kcal
Protein25 g
Carbohydrates277 g
Fiber18 g
Sugars153 g
Total Fat32 g
Saturated Fat3.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol88 mg
Sodium550 mg
Potassium1939 mg
Calcium603 mg
Iron9.9 mg
Magnesium155 mg
Phosphorus563 mg
Zinc2.3 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.8 mcg
Vitamin C0.9 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate244 mcg
Choline47 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 11. The excerpt below is the record exactly as published.
Date Pudding. Beat 1 egg without separating until light, add to it a little more than a gill of milk, add 1 once of butter melted with two tablespoon- fuls of water, add sufficient flour, about one cup, to make a thick batter. The flour should have sifted with it 1 teaspoonful of baking powder. Stone % m- °f dates
Cook this with the app: pantry check, scaling, and the assistant.