Vacation Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Put the pudding dish in a pan of water to cook.
Presented as published in 1909. 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
2245Calories
34 gProtein
326 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories2245 kcal
Protein34 g
Carbohydrates326 g
Fiber18 g
Sugars295 g
Total Fat96 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat63 g
Omega-30 g
Cholesterol372 mg
Sodium618 mg
Potassium1636 mg
Calcium485 mg
Iron6.6 mg
Magnesium252 mg
Phosphorus836 mg
Zinc5.1 mg
Copper1.9 mg
Manganese4.1 mg
Vitamin D2 mcg
Vitamin C0.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K6.4 mcg
Vitamin B61.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.5 mg
Folate75 mcg
Choline303 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 16. The excerpt below is the record exactly as published.
VACATION PUDDING. MRS. HOPKINS. To be served with whipped cream. Two eggs beaten separately. One cup granulated sugar. One cup of dates and one cup of English walnuts, both cut fine with a knife. Flour dates, with teaspoonful of flour. One teaspoonful baking powder in flour. Sift flour over dates. Add nuts and = mix well. Beat yolks of eggs with sugar, add whites (well beat- en), add dates and nuts, flavor with one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.