Date Cake Filling

Name: Date Cake Filling
Ingredients: 1 lb. or more of dates (remove the stones); cook with a little water; sweeten to taste

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

No method was recorded for this recipe.

Nutrition per serving

1279Calories

11 gProtein

340 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1279 kcal

Protein11 g

Carbohydrates340 g

Fiber36 g

Sugars288 g

Total Fat1.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium9.1 mg

Potassium2976 mg

Calcium177 mg

Iron4.6 mg

Magnesium195 mg

Phosphorus281 mg

Zinc1.3 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.8 mg

Folate86 mcg

Choline29 mg

Caffeine0 mg

Water93 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 30. The excerpt below is the record exactly as published.

1 lb. or more of dates (remove the stones), cook with a little water and sweeten to taste

Cook this with the app: pantry check, scaling, and the assistant.