vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Date Cream Pie
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
78Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein0.7 g
Carbohydrates21 g
Fiber2.2 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium181 mg
Calcium11 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.2 mcg
Choline1.7 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
DATE CREAM PIE.— Bake a rich crust in a deep pie-plate or tin, pricking it to prevent blistering. To each 8-inch plate allow V/i cups stoned and chopped dates, mixed with suffi'cient sweetened and flavored whipped crea
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