vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Date Pudding
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
827Calories
14 gProtein
185 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein14 g
Carbohydrates185 g
Fiber7.7 g
Sugars150 g
Total Fat7.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol186 mg
Sodium605 mg
Potassium633 mg
Calcium262 mg
Iron3.9 mg
Magnesium56 mg
Phosphorus260 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate81 mcg
Choline158 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 78. The excerpt below is the record exactly as published.
Date Pudding 3 eggs, beaten light, separately 1 cup sugar 3^ cup walnuts, cut coarse Yi cup dates, cut up 1 heaping teaspoon baking powder 1 heaping tablespoon flour Put dry ingredients together, then add eggs, first yolks, then whites, and whip. Bake in very slow oven thirty minutes. Serve with plain or whipped cream. Eleanor Hamilton Gregg (Lambda). Date Pudding 1 cup pecan meats salt 1 cup dates 1 pinch cinnamon 1 cup sugar 3^ cup bread crumbs 2 unbeaten eggs 1 teaspoon baking powder
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