dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Date Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
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
615Calories
5 gProtein
93 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein4.9 g
Carbohydrates93 g
Fiber4.5 g
Sugars64 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium4 mg
Potassium416 mg
Calcium28 mg
Iron2.2 mg
Magnesium32 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate56 mcg
Choline5.2 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.
Date Pudding’. ilb. Dates. {lb. Suet. ■fib. Flour. ' {lb. Sugar
Cook this with the app: pantry check, scaling, and the assistant.