Date Bread
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
2455Calories
42 gProtein
547 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories2455 kcal
Protein42 g
Carbohydrates547 g
Fiber14 g
Sugars245 g
Total Fat18 g
Saturated Fat7.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol29 mg
Sodium1028 mg
Potassium2115 mg
Calcium537 mg
Iron33 mg
Magnesium186 mg
Phosphorus693 mg
Zinc3 mg
Copper1.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A132 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)31 mg
Folate571 mcg
Choline18 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 13. The excerpt below is the record exactly as published.
DATE BREAD lc. dates, cut lc. boiling water 3/4 to lc. sugar, part 1 egg, beaten brown if desired Sc. nuts, cut i tsp. salt 2c. flour 1 tsp. soda l tsp. baking powder 1 tbs. melted butter 1 tep. vanilla Cut dates in mixing bowl, add sugar, soda, salt; butter, and pour boiling water over mixture. Stir and let cool. Add beaten egg and the rest of the ingredients. Bake 1 hr. tol hr. and 10 min. in moderate oven, 350°. Olga Snell APRICOT AND BRAZIL NUT BREAD s c. dried apricots ¢ tsp. soda, 1 egg 3/4 tep. salt lc. sugar Cc. orange juice 2 tbs. melted butter i C. water 2c. flour lc. Brazil nuts, blanched 3 tsp. baking powder
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