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Date Pudding
From Tried favourites cookery book, 1909
Serves 12
Eggs can be omitted and baking powder added.
Presented as published in 1909. 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
705Calories
6 gProtein
133 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein6.3 g
Carbohydrates133 g
Fiber9.9 g
Sugars111 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol46 mg
Sodium90 mg
Potassium817 mg
Calcium95 mg
Iron2 mg
Magnesium61 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate40 mcg
Choline38 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.
Date Pudding;. 1 breakfastcupful of Bread Crumbs, 3 lb. of Dates, J lb. Suet, 1 breakfast- cupful Milk, 1 teacupful I'lour, 2 Eggs, i lb. Sugar, Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.