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Date Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
558Calories
7 gProtein
90 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein7.4 g
Carbohydrates90 g
Fiber6.9 g
Sugars69 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol77 mg
Sodium173 mg
Potassium590 mg
Calcium99 mg
Iron2 mg
Magnesium45 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A33 mcg
Vitamin E0.5 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate43 mcg
Choline61 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.
Date Pudding To 1 lb dates, cut fine, add ^A lb suet, chopped fine, i/4 lb bread crumbs, i/4 lb sugar, beaten yolks of 2 eggs, y2 cup milk, and spices to taste
Cook this with the app: pantry check, scaling, and the assistant.