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Date Cake with Whipped Cream
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. 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
568Calories
11 gProtein
70 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein11 g
Carbohydrates70 g
Fiber5.1 g
Sugars56 g
Total Fat30 g
Saturated Fat8.9 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol147 mg
Sodium185 mg
Potassium516 mg
Calcium165 mg
Iron1.9 mg
Magnesium63 mg
Phosphorus241 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A136 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline100 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 147. The excerpt below is the record exactly as published.
DATE CAKE WITH WHIPPED CREAM. 6 eggs 1 lb. chopped dates % lb. of sugar % cup of wheat bread crumbs % lb. of chopped walnuts 2 tsps. of baking powder For the Filling. 1 pt. of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.