Date Bars
From The Williamston cook book, 1950
Mrs. D. R. Davis.
Presented as published in 1950. 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
1891Calories
31 gProtein
218 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1891 kcal
Protein31 g
Carbohydrates218 g
Fiber6.9 g
Sugars202 g
Total Fat102 g
Saturated Fat12 g
Monounsaturated Fat52 g
Polyunsaturated Fat30 g
Omega-30.1 g
Cholesterol558 mg
Sodium686 mg
Potassium645 mg
Calcium412 mg
Iron6 mg
Magnesium142 mg
Phosphorus694 mg
Zinc6.6 mg
Copper1.2 mg
Manganese2.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K5.3 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 19. The excerpt below is the record exactly as published.
3 eggs, well-beaten IecupEeelour W% teaspoon salt DATE BARS 144 cups pitted, sliced dates (raisins may be used) 1 teaspoon vanilla 1 cup pecans 1 teaspoon baking powder Slowly add sugar to eggs; beat well. Add sifted dry ingredients; beat smooth; add dates, vanilla, and nut meats. Pour into a 9 x 13 inch pan lined with waxed paper. Bake in moderate oven, 350 degrees F. about 30 minutes. While warm, cut in 1 x 4 inch bars; roll in confectioner’s sugar. Makes 2 dozen bars. Mrs. D. R. Davis. DATE STICKS 1 Ib. dates 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.