vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Date Filling
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
236Calories
1 gProtein
62 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein0.9 g
Carbohydrates62 g
Fiber3 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium251 mg
Calcium15 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.5 mcg
Choline2.5 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 60. The excerpt below is the record exactly as published.
Date Filling % pound dates ^ cupful water 1 cupful sugar 2 teaspoonfuls lemon juice
Cook this with the app: pantry check, scaling, and the assistant.