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Date and Fig Sandwiches
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
269Calories
7 gProtein
34 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein7 g
Carbohydrates34 g
Fiber6.9 g
Sugars25 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium481 mg
Calcium103 mg
Iron1.5 mg
Magnesium95 mg
Phosphorus158 mg
Zinc1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A3.5 mcg
Vitamin E7.3 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate20 mcg
Choline19 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 127. The excerpt below is the record exactly as published.
DATE AND FIG SANDWICHES Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one fourth of the entire bulk; then run the whole mixture through a meat chopper. Moisten with orange juice
Cook this with the app: pantry check, scaling, and the assistant.