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Date Bread
From Magnet users cook book, 1920
Serves 8
Presented as published in 1920. 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
323Calories
6 gProtein
58 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein5.9 g
Carbohydrates58 g
Fiber2.1 g
Sugars31 g
Total Fat9.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat3.8 g
Cholesterol3.9 mg
Sodium234 mg
Potassium200 mg
Calcium34 mg
Iron3.4 mg
Magnesium28 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline1.7 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 35. The excerpt below is the record exactly as published.
DATE BREAD. One cup of dates, 1 teaspoon, baking soda, 3-4 cup of boiling water. Sprinkle soda over dates, add boiling water and let stand until cool; 1 tablespoon butter, 3-4 cup white sugar, yolk of egg, 1 tablespoon vanilla, 1 3-4 cups of flour, 4% cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.