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Date Pudding
From The Landmarks club cook book, 1903
Serves 8
Presented as published in 1903. 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
403Calories
3 gProtein
68 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein3.2 g
Carbohydrates68 g
Fiber4.9 g
Sugars50 g
Total Fat14 g
Saturated Fat7.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.5 g
Cholesterol9.6 mg
Sodium2.8 mg
Potassium399 mg
Calcium28 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate35 mcg
Choline4.5 mg
Caffeine0 mg
Alcohol1 g
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 78. The excerpt below is the record exactly as published.
DATE PUDDING. One cup sour milk, one cup sugar or molasses, one table- spoon butter, one teaspoon soda, spices to taste and one pound dates seeded and chopped. Stir quite stiff with flour, and steam two hours. Sauce: Two eggs beaten very light with a little salt; then add two cups of sugar very slowly until foamy, then add two or three tablespoons of boiling water and one tablespoon of vanilla. Mrs. C. C. Carpenter. DATE PUDDING. One pound of dates (stoned), quarter pound flour, quarter pound suet, quarter pound sugar, half a grated nutmeg, one wineglassful of rum
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