vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Date Fluff-Duff
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
851Calories
24 gProtein
158 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein24 g
Carbohydrates158 g
Fiber5.9 g
Sugars148 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol651 mg
Sodium252 mg
Potassium1128 mg
Calcium128 mg
Iron4 mg
Magnesium53 mg
Phosphorus392 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0.3 mg
Vitamin A280 mcg
Vitamin E1.9 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate96 mcg
Choline519 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 115. The excerpt below is the record exactly as published.
DATE FLUFF-DUFF Stew one cupful of dates, stoned, until tender, then put through a colander and mix with one cup of sugar in which has been sifted a teaspoonful of cream of tartar. Beat thoroughly the whites of five eggs with a pinch of salt and when perfectly stiff add the yolks of two
Cook this with the app: pantry check, scaling, and the assistant.