Date Pudding
From Quaker recipes, 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
2252Calories
29 gProtein
335 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories2252 kcal
Protein29 g
Carbohydrates335 g
Fiber19 g
Sugars294 g
Total Fat98 g
Saturated Fat11 g
Monounsaturated Fat50 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol372 mg
Sodium1088 mg
Potassium1545 mg
Calcium703 mg
Iron7.6 mg
Magnesium202 mg
Phosphorus791 mg
Zinc6.4 mg
Copper1.5 mg
Manganese3.2 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K9.1 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate87 mcg
Choline303 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
DATE PUDDING 1 cup sugar 2 eggs | cup chopped dates 1 heaping tablespoon flour 1 cup chopped pecans 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.