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Date Pudding
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
783Calories
14 gProtein
180 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein14 g
Carbohydrates180 g
Fiber5 g
Sugars100 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol49 mg
Sodium60 mg
Potassium1803 mg
Calcium297 mg
Iron9.9 mg
Magnesium259 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate161 mcg
Choline26 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 154. The excerpt below is the record exactly as published.
DATE PUDDING. Mrs, Hiram C, Bennett For steamed date pudding mix a cupful each of molasses and milk, a third of a cupful of melted butter, three cupfuls of fiour, a teaspoonful of soda, half a tea- spoonful each of cloves, nutmeg and cinnamon, and a saltspoonful of salt Stir in one and a half cupfuls of chopped dates
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