vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Date Bread
From Delta Gamma cook book, 1922
Serves 1
Recipe by Frances Firkins (Lambda).
Presented as published in 1922. 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
644Calories
6 gProtein
167 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein6.2 g
Carbohydrates167 g
Fiber13 g
Sugars147 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium1189 mg
Potassium1100 mg
Calcium107 mg
Iron2 mg
Magnesium72 mg
Phosphorus136 mg
Zinc1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate175 mcg
Choline13 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 49. The excerpt below is the record exactly as published.
Date Bread Mix one cup of warm wheat mush, one-fourth cup brown sugar, one tablespoon butter, one-half teaspoon salt. When lukewarm add one-fourth yeast cake, dissolved in lukewarm water and enough bread flour to knead. Cover and let rise over night. In the morning, cut down and knead in one cup chopped dates
Cook this with the app: pantry check, scaling, and the assistant.