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Creamed Dates
From How we cook in Tennessee .., 1906
Serves 10
Presented as published in 1906. 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
91Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0.1 g
Carbohydrates23 g
Fiber0.2 g
Sugars22 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium17 mg
Calcium1.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 162. The excerpt below is the record exactly as published.
Creamed Dates. — Mold pink fondant into a ball, then roll between the palms of the hands until about the length of a date. Place inside the stoned date, and press the edges of the date together, allowing about a quarter of an inch of fondant to show the whole length of the date. Roll in granulated sugar. 282 HOAV WE COOK IN TENNESSEE. Stuffed Dates. — Seed the dates and in each one place pecans or English walnuts. Roll in sugar. English Walnut Creams. — Work half a pound of fondant
Cook this with the app: pantry check, scaling, and the assistant.