Date Pudding
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Samuel Hodgin.
Presented as published in 1924. 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
1081Calories
16 gProtein
245 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1081 kcal
Protein16 g
Carbohydrates245 g
Fiber12 g
Sugars195 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium1108 mg
Calcium122 mg
Iron3.9 mg
Magnesium76 mg
Phosphorus292 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate76 mcg
Choline304 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
DATE PUDDING 1 gt. sweet milk 4 tbs. instant Tapioca %% cup sugar 1 cup chopped dates 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.