Date Pudding
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
3222Calories
96 gProtein
385 gCarbs
157 gFat
Full nutrition (34 nutrients)
Calories3222 kcal
Protein96 g
Carbohydrates385 g
Fiber33 g
Sugars297 g
Total Fat157 g
Saturated Fat53 g
Monounsaturated Fat67 g
Polyunsaturated Fat24 g
Omega-30.3 g
Cholesterol605 mg
Sodium1613 mg
Potassium4139 mg
Calcium2401 mg
Iron13 mg
Magnesium640 mg
Phosphorus2433 mg
Zinc12 mg
Copper2.1 mg
Manganese4.2 mg
Vitamin D14 mcg
Vitamin C0.6 mg
Vitamin A826 mcg
Vitamin E39 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B127.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)4.2 mg
Niacin (B3)13 mg
Folate216 mcg
Choline613 mg
Caffeine0 mg
Water1200 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 19. The excerpt below is the record exactly as published.
DATE PUDDING 2 eggs, beaten light 1 cup chopped dates 2/3 cup sugar 1 cup chopped nuts 2/3 cup fine dry bread crumbsl teaspoon vanilla 3 tablspoons melted butter 1 teaspoon baking powder 15 cups milk
Cook this with the app: pantry check, scaling, and the assistant.