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Date Pudding
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
360Calories
6 gProtein
81 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein6.3 g
Carbohydrates81 g
Fiber2.7 g
Sugars50 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol36 mg
Sodium404 mg
Potassium450 mg
Calcium92 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C7.3 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate51 mcg
Choline28 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 47. The excerpt below is the record exactly as published.
Date Pudding 1 egg 1 cupful breadcrumbs 1 cupful sugar 1 teaspoonful baking powder 1 cupful dates 1 tablespoonful butter 1 cupful nuts 1 teaspoonful vanilla % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.