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Date Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
138Calories
1 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein1.2 g
Carbohydrates37 g
Fiber3.9 g
Sugars31 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium321 mg
Calcium19 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate9.3 mcg
Choline3.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 129. The excerpt below is the record exactly as published.
Date Pudding. Make the same as fig pudding, but use a pint of dates
Cook this with the app: pantry check, scaling, and the assistant.