vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Date and Nut Cake
From Superior cook book, 1905
Serves 8
Mrs. H. Jaedecke
Presented as published in 1905. 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
319Calories
4 gProtein
53 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein4.4 g
Carbohydrates53 g
Fiber2.3 g
Sugars37 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium60 mg
Potassium208 mg
Calcium57 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline1.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 98. The excerpt below is the record exactly as published.
Date and Nut Cake. Four eggs, 1 cup sugar, 1 cup silt<d Dousmans Best Patent flour, 1 teaspoon- ful baking powder, 1 cup dates cut line, 1 cup walnuts cut fine
Cook this with the app: pantry check, scaling, and the assistant.