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Date and Nut Sauce
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
632Calories
5 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein4.7 g
Carbohydrates155 g
Fiber2.9 g
Sugars124 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1181 mg
Potassium618 mg
Calcium31 mg
Iron1 mg
Magnesium38 mg
Phosphorus122 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate46 mcg
Choline2.3 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 82. The excerpt below is the record exactly as published.
Date and Nut Sauce 4 tablespoonfuls dates % cupful sugar 4 tablespoonfuls nuts 1 teaspoonful vanilla 1 cupful water % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.