vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Date and Nut Bars I
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
290Calories
6 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein5.8 g
Carbohydrates49 g
Fiber3.3 g
Sugars32 g
Total Fat9.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium362 mg
Calcium57 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate21 mcg
Choline1.5 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 290. The excerpt below is the record exactly as published.
DATE AND NUT BARS I 3 eggs 1 cup nut meats, cut in pieces 1 cup sugar 1 cup flour 2 cups dates, cut in pieces 1 teaspoon baking powder Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.