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Date Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
This is enough for eight people.
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
536Calories
7 gProtein
63 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein7.1 g
Carbohydrates63 g
Fiber3.9 g
Sugars37 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol68 mg
Sodium137 mg
Potassium350 mg
Calcium81 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate54 mcg
Choline46 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 71. The excerpt below is the record exactly as published.
DATE PUDDING. Mrs. K. A. Pence, Denver, Col. Chop one-half lb. of stoned dates, one-half lb. figs and one-half lb. suet, add one cup flour, one-half cup sugar, one teaspoon each of ginger and cinnamon. Mix, and add one cup soft bread crumbs, one-half cup milk and two eggs, well beaten
Cook this with the app: pantry check, scaling, and the assistant.