Date Pudding
From Favorite recipes (North Carolina, 1948), 1948
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
1889Calories
37 gProtein
216 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1889 kcal
Protein37 g
Carbohydrates216 g
Fiber6.4 g
Sugars201 g
Total Fat101 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat64 g
Omega-30.1 g
Cholesterol558 mg
Sodium685 mg
Potassium734 mg
Calcium455 mg
Iron6 mg
Magnesium194 mg
Phosphorus843 mg
Zinc5.4 mg
Copper1.6 mg
Manganese3.7 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K2.5 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 6. The excerpt below is the record exactly as published.
DATE PUDDING 1 cup English walnuts 1 teaspoon baking powder (chopped fine) Pinch of salt 1 cup sugar 3 eggs beaten separately 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.