Date Loaf
From The Williamston cook book, 1950
Recipe by Mrs. D. R. Davis, Sr., New Bern, N. C.
Presented as published in 1950. 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
3408Calories
27 gProtein
829 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories3408 kcal
Protein27 g
Carbohydrates829 g
Fiber12 g
Sugars708 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol29 mg
Sodium1288 mg
Potassium2813 mg
Calcium394 mg
Iron4.2 mg
Magnesium172 mg
Phosphorus732 mg
Zinc2.5 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C44 mg
Vitamin A159 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate183 mcg
Choline53 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 22. The excerpt below is the record exactly as published.
DATE LOAF 3 cups sugar 1 cup milk 1 cup dates (cut up) Y% tsp. salt 1 cup nuts Just a few drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.