Date Pudding
From The Atora book of tested recipes, 1930
Sufficient for 4 to 6 persons.
Presented as published in 1930. 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
2490Calories
86 gProtein
406 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories2490 kcal
Protein86 g
Carbohydrates406 g
Fiber14 g
Sugars258 g
Total Fat66 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol234 mg
Sodium5790 mg
Potassium4273 mg
Calcium2497 mg
Iron11 mg
Magnesium351 mg
Phosphorus2258 mg
Zinc9.9 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D19 mcg
Vitamin C0.7 mg
Vitamin A624 mcg
Vitamin E1.1 mg
Vitamin K4.6 mcg
Vitamin B61.6 mg
Vitamin B1211 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)3.6 mg
Niacin (B3)16 mg
Folate304 mcg
Choline358 mg
Caffeine0 mg
Water1769 g
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 5. The excerpt below is the record exactly as published.
DATE PUDDING 6-oz. Flour. 6-o0z. Dates, full weight after stoning. 2-oz. Sugar. 3-oz. Shredded ATORA. Smal! quantity of grated Nutmeg or Mixed Spice. 4-pint Milk, 4-teaspoonful of Bi-carbonate of Soda. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.