Date Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. R. E. Vail
Presented as published in 1948. 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
1359Calories
27 gProtein
201 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1359 kcal
Protein27 g
Carbohydrates201 g
Fiber8.1 g
Sugars110 g
Total Fat51 g
Saturated Fat6.2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat33 g
Omega-30 g
Cholesterol7.3 mg
Sodium2452 mg
Potassium588 mg
Calcium592 mg
Iron8 mg
Magnesium147 mg
Phosphorus578 mg
Zinc3.6 mg
Copper1.1 mg
Manganese3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K8.2 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate141 mcg
Choline27 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.
DATE PUDDING 1 eup bread crumbs % cup sugar l1/* cups stoned halved dates 2 tbsp flour y2 cup coarsely chopped walnuts 1 tsp baking powder ■ V± teaspoon salt 4 tbsp milk 2 egsrs Vi tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.