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Caramel Dates and French Plums
From Cookery for every household, 1914
Serves 1
A green or pink filling looks particularly pretty.
Presented as published in 1914. 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
151Calories
3 gProtein
21 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein2.8 g
Carbohydrates21 g
Fiber2.3 g
Sugars17 g
Total Fat7.1 g
Saturated Fat0.7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium2.3 mg
Potassium204 mg
Calcium48 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A14 mcg
Vitamin E3.6 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline8.6 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 980. The excerpt below is the record exactly as published.
Caramel Dates and French Plums These may be prepared in the same way as Caramel walnuts, and make a nice variety. Very good soft fruit must be chosen, because, if dry, the caramekj will be hard and tasteless. Remove the stones from the dates or plums without cutting the fruit in two or breaking it in any way. Then fill the centres with an almond-shaped piece of marzipan
Cook this with the app: pantry check, scaling, and the assistant.