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Date Pudding (Boiled)
From The national course in home economics, 1917
Serves 10
Serve hot with hard sauce.
Presented as published in 1917. 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
575Calories
8 gProtein
85 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein7.6 g
Carbohydrates85 g
Fiber3.7 g
Sugars50 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol56 mg
Sodium191 mg
Potassium404 mg
Calcium89 mg
Iron2.9 mg
Magnesium34 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate74 mcg
Choline38 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 198. The excerpt below is the record exactly as published.
DATE PUDDINQ (BOILED). Chop fine one cupful of suet. Add one cupful of sugar and the yolka of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the well-beaten whites of the eggs and one teaspoonful of baking-powder. Mix well and add one pound of washed, stoned and chopped dates
Cook this with the app: pantry check, scaling, and the assistant.