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Economical Date Pudding
From Delicacies, 1929
Serves 2
Can be served hot or cold with any preferred pudding sauce.
Presented as published in 1929. 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
416Calories
8 gProtein
94 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein7.9 g
Carbohydrates94 g
Fiber9.1 g
Sugars81 g
Total Fat4.8 g
Saturated Fat2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium61 mg
Potassium870 mg
Calcium133 mg
Iron1.6 mg
Magnesium59 mg
Phosphorus181 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0.5 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate33 mcg
Choline91 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.
Economical Date Pudding Soak about two cups of stale bread in hot water for half an hour, then squeeze the water from it thru a strainer. Mix with it y2 lb. stoned and cut dates. Grease a pie pan and put the above mixture in it. Take one egg, beat well, add Y* cup milk and one tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.