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Date and Nut Bars II
From Boston Cooking-School cook book, 1896
Serves 16
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
233Calories
4 gProtein
28 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein4 g
Carbohydrates28 g
Fiber1.8 g
Sugars18 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium8.5 mg
Potassium210 mg
Calcium28 mg
Iron1 mg
Magnesium22 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline1.8 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 16 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 II 4 cup melted butter Y4% teaspoon baking powder 1 cup sugar Few grains salt 2-eggs, well beaten 1 cup dates, cut fine 34 cup flour 1 cup nut meats, chopped
Cook this with the app: pantry check, scaling, and the assistant.