Date Pudding

Name: Date Pudding
Ingredients: one pound of dates; one cup of walnuts chopped; one half cup of sugar; two eggs well beaten; one half cup of flour; two teaspoons of baking powder

From Principles of cooking, 1914

Serve with whipped cream.

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

2942Calories

49 gProtein

505 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories2942 kcal

Protein49 g

Carbohydrates505 g

Fiber43 g

Sugars388 g

Total Fat98 g

Saturated Fat11 g

Monounsaturated Fat16 g

Polyunsaturated Fat63 g

Omega-30 g

Cholesterol372 mg

Sodium1094 mg

Potassium3724 mg

Calcium876 mg

Iron14 mg

Magnesium401 mg

Phosphorus1190 mg

Zinc6.5 mg

Copper2.6 mg

Manganese5.4 mg

Vitamin D2 mcg

Vitamin C1.8 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K15 mcg

Vitamin B61.8 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate233 mcg

Choline323 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.

Date Pudding. — Wash one pound of dates and remove the stones, add one cup of walnuts chopped, one half cup of sugar, two eggs well beaten, and one half cup of flour and two teaspoons of baking powder

Cook this with the app: pantry check, scaling, and the assistant.