Date and Nut Loaf
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
2816Calories
50 gProtein
642 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories2816 kcal
Protein50 g
Carbohydrates642 g
Fiber36 g
Sugars490 g
Total Fat23 g
Saturated Fat6.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium2405 mg
Potassium3435 mg
Calcium838 mg
Iron16 mg
Magnesium256 mg
Phosphorus1007 mg
Zinc4.8 mg
Copper1.3 mg
Manganese2.2 mg
Vitamin D4 mcg
Vitamin C1.8 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K13 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)14 mg
Folate381 mcg
Choline617 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 45. The excerpt below is the record exactly as published.
Date and Nut Loaf. 1 lb of stoned dates; 1 tb of nuts: 1 cup of sugar; 1 cup of flour; 4 eggs, beaten separately; 2 teaspoonfuls of baking powder; 1 teaspoonful of vanilla: % tea- spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.