Date Pudding
From A laboratory manual of foods and cookery, 1916
Serve warm with sauce.
Presented as published in 1916. 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
3353Calories
61 gProtein
768 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories3353 kcal
Protein61 g
Carbohydrates768 g
Fiber18 g
Sugars403 g
Total Fat81 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol218 mg
Sodium2570 mg
Potassium7302 mg
Calcium1163 mg
Iron43 mg
Magnesium1047 mg
Phosphorus979 mg
Zinc5.9 mg
Copper2.8 mg
Manganese9 mg
Vitamin D2.3 mcg
Vitamin C0.9 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B63 mg
Vitamin B121.3 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)36 mg
Folate745 mcg
Choline102 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 106. The excerpt below is the record exactly as published.
Date Pudding Ingredients : 6 tbsp. butter | tsp. salt i c. molasses f tsp. clove i c. milk I tsp. allspice 3^ c. flour I tsp. nutmeg i tsp. soda £ Ib. dates - - chopped 266 DESSERTS 267 Ingredients : Fig Pudding | Ib. suet ^ Ib. figs — chopped 2\ c. bread crumbs \ c. milk 2 eggs i c. sugar Ingredients : i c. suet i c. molasses i c. milk 3 c. flour i tsp. soda 1 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.