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Cheese Dates
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
38Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.4 g
Carbohydrates6.4 g
Fiber0.7 g
Sugars5.3 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.2 mg
Sodium16 mg
Potassium60 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus9.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline0.5 mg
Caffeine0 mg
Water4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 131. The excerpt below is the record exactly as published.
CHEESE DATES. Marion Harland, Cut large dates two-thirds around lengthwise, and extract the seeds, leaving the back of each uncut to CHEESE DISHES. 311 fonn a hinge. Fill them with cream cheese rubbed soft with butter
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