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Date Cake
From The Rural cook book, 1907
Serves 10
Presented as published in 1907. 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
437Calories
3 gProtein
59 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein3.3 g
Carbohydrates59 g
Fiber1.2 g
Sugars50 g
Total Fat23 g
Saturated Fat5.7 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol56 mg
Sodium163 mg
Potassium131 mg
Calcium95 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline45 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 72. The excerpt below is the record exactly as published.
Date Cake,— Two cupfuls sugar, one cupful shortening, creamed to- gether, three eggs, well beaten into sugar and shortening, three teaspoon- fuls baking powder, 3f4 cupfuls flour. To this add one cupful of stoned and finely-chopped dates
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