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Date Pudding
From The New century cook book, 1899
Serves 6
Sauce: Beat yolks of three eggs with enough pulverized sugar to thicken, then stir in beaten egg whites.
Presented as published in 1899. 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
608Calories
8 gProtein
78 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein8.3 g
Carbohydrates78 g
Fiber4.8 g
Sugars54 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol112 mg
Sodium246 mg
Potassium347 mg
Calcium91 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate50 mcg
Choline82 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 135. The excerpt below is the record exactly as published.
Date Pudding. Six ounces suet, six ounces bread crumbs, six ounces sugar, three eggs beaten separately, two teaspoonfuls cinnamon, one- half or three-quarter pound stoned dates
Cook this with the app: pantry check, scaling, and the assistant.