Date and Walnut Salad
From Healthful cookery, 1904
Presented as published in 1904. 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
1054Calories
12 gProtein
224 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1054 kcal
Protein12 g
Carbohydrates224 g
Fiber25 g
Sugars186 g
Total Fat23 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium5.9 mg
Potassium2059 mg
Calcium142 mg
Iron3.7 mg
Magnesium170 mg
Phosphorus295 mg
Zinc1.7 mg
Copper1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K8.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate56 mcg
Choline19 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.
Date and Walnut Salad. — Take two cups of nicely prepared dates, from which the seeds have been removed, place a quarter of a walnut
Cook this with the app: pantry check, scaling, and the assistant.