Date Bread
From Blue Ribbon cook book, 1905
Nuts may be substituted for the dates, or half of each used. Spices may also be added.
Presented as published in 1905. 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
2131Calories
53 gProtein
462 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories2131 kcal
Protein53 g
Carbohydrates462 g
Fiber12 g
Sugars155 g
Total Fat36 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium2439 mg
Potassium1848 mg
Calcium434 mg
Iron23 mg
Magnesium193 mg
Phosphorus749 mg
Zinc4.2 mg
Copper0.9 mg
Manganese3.2 mg
Vitamin D2.3 mcg
Vitamin C0.6 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate630 mcg
Choline53 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 37. The excerpt below is the record exactly as published.
Date Bread—1 cup milk, 14 cup sugar, 1 teaspoon salt, 2 tablespoons butter, 1 cake of compressed yeast, 1 cup of chopped dates, 3 cups flour, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.