Date Cake
From The Williamston cook book, 1950
Recipe by Mrs. Lee Reynolds.
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
5683Calories
61 gProtein
544 gCarbs
376 gFat
Full nutrition (34 nutrients)
Calories5683 kcal
Protein61 g
Carbohydrates544 g
Fiber23 g
Sugars295 g
Total Fat376 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium1201 mg
Potassium2513 mg
Calcium418 mg
Iron34 mg
Magnesium271 mg
Phosphorus1041 mg
Zinc5.4 mg
Copper1.9 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate450 mcg
Choline162 mg
Caffeine0 mg
Water288 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 12. The excerpt below is the record exactly as published.
DATE CAKE 1 2/3 cups flour 1 egg 1 cup choped dates 1 tsp. vanilla 1 cup boiling water YW tsp. salt 1% cup shortening 1 tsp. soda 1 cup sugar % cup nut meat
Cook this with the app: pantry check, scaling, and the assistant.