vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Date Cake
From The national course in home economics, 1917
Serves 10
Contributed by Mrs. Libbie Sales.
Presented as published in 1917. 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
452Calories
7 gProtein
66 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein7 g
Carbohydrates66 g
Fiber3.6 g
Sugars59 g
Total Fat19 g
Saturated Fat2.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol74 mg
Sodium123 mg
Potassium328 mg
Calcium97 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus169 mg
Zinc1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline61 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 166. The excerpt below is the record exactly as published.
DATE CAKE. Two cupfuls of sugar, four eggs, two cupfuls of dates, two cupfuls of walnuts, two tablespoonfuls of flour, two teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.