vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Date Filling
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
316Calories
3 gProtein
45 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein3.1 g
Carbohydrates45 g
Fiber3.9 g
Sugars38 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol30 mg
Sodium4.1 mg
Potassium342 mg
Calcium61 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C1.3 mg
Vitamin A74 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline13 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 138. The excerpt below is the record exactly as published.
Date Filling. 1X<2 cups dates, cut into % cup pecan-nuts, cut fine. small pieces. i^ cup powdered sugar. 1 cup whipped cream. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.