Date Pudding
From Canadian cook book, 1924
Presented as published in 1924. 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
2253Calories
33 gProtein
540 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories2253 kcal
Protein33 g
Carbohydrates540 g
Fiber29 g
Sugars349 g
Total Fat43 g
Saturated Fat3.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol109 mg
Sodium7233 mg
Potassium5160 mg
Calcium704 mg
Iron23 mg
Magnesium630 mg
Phosphorus611 mg
Zinc3.5 mg
Copper1.9 mg
Manganese6.9 mg
Vitamin D1.2 mcg
Vitamin C1.5 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B61.9 mg
Vitamin B120.7 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate373 mcg
Choline67 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 75. The excerpt below is the record exactly as published.
DATE PUDDING. 1 3^ c. flour. li T. salt. 34 T. cinnamon. 3^ T. cloves, 3^ T. nutmeg. 3^ c. molasses. 3^ c. milk. 3 tb. butter (melted). 3/^ lb. dates, stoned and cut. 3^ T. soda. 1 tb. boiling water
Cook this with the app: pantry check, scaling, and the assistant.