Date Cream Bars
From Granite City cook book, 1900
Recipe by Mrs. E. M. Hollingsworth.
Presented as published in 1900. 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
4456Calories
36 gProtein
1112 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories4456 kcal
Protein36 g
Carbohydrates1112 g
Fiber54 g
Sugars1034 g
Total Fat19 g
Saturated Fat4.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium240 mg
Potassium4685 mg
Calcium362 mg
Iron9.9 mg
Magnesium315 mg
Phosphorus719 mg
Zinc4 mg
Copper1.6 mg
Manganese1.8 mg
Vitamin D3 mcg
Vitamin C2.7 mg
Vitamin A240 mcg
Vitamin E1.9 mg
Vitamin K19 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate200 mcg
Choline484 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 7. The excerpt below is the record exactly as published.
DATE CREAM BARS. Take three cupfuls of sugar (granu- lated) and one cup of water, boil until it will harden when dropped in cold water. Do not stir while on the stove. Beat whites of three eggs to a stif" froth, pour sugar over eggs slowly stirring constantly till stiff enough to mold and then add 1 1-2 lb of dates chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.