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Date Pudding
From Cookery for every household, 1914
Serves 3
Sufficient for 3 or 4 persons. Probable cost, 6 d.
Presented as published in 1914. 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
690Calories
7 gProtein
104 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein7.5 g
Carbohydrates104 g
Fiber7.3 g
Sugars75 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol29 mg
Sodium484 mg
Potassium708 mg
Calcium436 mg
Iron4.2 mg
Magnesium61 mg
Phosphorus255 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.8 mcg
Vitamin C2.3 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate47 mcg
Choline23 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 645. The excerpt below is the record exactly as published.
Date Pudding J lb. dates. 2 oz. sugar. 3 oz. suet. 2 oz. bread-crumbs. 2 ofc. flour. 1 egg. | tea-sp. mixed spice. £ tea-sp. baking powder. A little milk. A pinch of salt. 1 table-sp. treacle
Cook this with the app: pantry check, scaling, and the assistant.