Date Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. W. Gettys Guille
Presented as published in 1948. 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
2072Calories
24 gProtein
396 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories2072 kcal
Protein24 g
Carbohydrates396 g
Fiber20 g
Sugars301 g
Total Fat50 g
Saturated Fat5.2 g
Monounsaturated Fat24 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium796 mg
Potassium1400 mg
Calcium290 mg
Iron8.2 mg
Magnesium172 mg
Phosphorus419 mg
Zinc4.3 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate143 mcg
Choline25 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.
DATE PUDDING 1 eup bread crumbs % cup sugar l1/* cups stoned halved dates 2 tbsp flour y2 cup coarsely chopped walnuts 1 tsp baking powder ■ V± teaspoon salt 4 tbsp milk 2 egsrs Vi tsp. salt Put the bread crumbs, dates, walnuts and sugar together in a bowl, add the flour, baking powder, and salt sifted together and moisten with the eggs and milk. Turn into a greased pan. place this in another pan containing hot water and bake 40 minutes in a moderate oven. Mrs. R. E. Vail UNCOOKED VANILLA PUDDING 1 lb. vanilla wafers (Dissolved together with 1 pint milk) V2 lb. dates, small bottle cherries and cup of nuts, all chopped Chill and serve with whipped cream. Mrs. Robert P. Lemmon 63 DATE PUDDING 3 eggs, beaten separately 1 cup sugar 1 cup bread crumbs 1 cup chopped dates !/•> cup chopped pecans 1 teaspoon vanilla
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