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Fig and Date Pudding

Name: Fig and Date Pudding
Yield: 10 servings
Ingredients: Chop fine one-half pound figs; and one-half pound dates; two-thirds cup boiled rice; small cup sugar; and pinch of salt; After soaking one-half box gelatine in one-half cup water for one hour; Then add one pint whipped cream

From Delta Gamma cook book, 1922

Serves 10

Presented as published in 1922. 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

283Calories

3 gProtein

47 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories283 kcal

Protein3.3 g

Carbohydrates47 g

Fiber2.5 g

Sugars42 g

Total Fat11 g

Saturated Fat6.5 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.4 g

Cholesterol36 mg

Sodium7.1 mg

Potassium271 mg

Calcium65 mg

Iron0.4 mg

Magnesium19 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0.5 mg

Vitamin A90 mcg

Vitamin E0.3 mg

Vitamin K2.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate7.5 mcg

Choline11 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 78. The excerpt below is the record exactly as published.

Fig and Date Pudding Chop fine one-half pound figs and one-half pound dates, two- third cup boiled rice, small cup sugar and pinch of salt. After soaking one-half box gelatine in one-half cup water for one hour add to fruit. Then add one pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.