Date Pudding
From Quaker recipes, 1954
Serve warm with sweetened whipped cream. Serves 9-12.
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
2602Calories
35 gProtein
637 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories2602 kcal
Protein35 g
Carbohydrates637 g
Fiber21 g
Sugars419 g
Total Fat17 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol31 mg
Sodium2421 mg
Potassium3349 mg
Calcium237 mg
Iron15 mg
Magnesium217 mg
Phosphorus648 mg
Zinc2.8 mg
Copper1.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)23 mg
Folate367 mcg
Choline31 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.
DATE PUDDING 1 cup dates 14 teaspoon salt 1 cup raisins 1 teaspoon vanilla 1 cup hot water 1 teaspoon lemon 1 teaspoon soda 14 teaspoon cinnamon 1144 cups flour %4 teaspoon allspice 1 cup sugar Y% cup nuts (any kind) 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.