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Date Loaf Cake
From Fruit recipes, 1907
Serves 10
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
198Calories
3 gProtein
47 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein2.7 g
Carbohydrates47 g
Fiber4.3 g
Sugars30 g
Total Fat1.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium104 mg
Potassium330 mg
Calcium80 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline3.7 mg
Caffeine0.1 mg
Water13 g
Estimated from matched ingredients across 10 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 LOAF,CAKE Make the cake as above, using, however, an additional cup of flour and a second heaping teaspoon of baking pow- der. Add one grated nutmeg, the grated rind of one lemon, and one pound of dates, stoned, cut fine
Cook this with the app: pantry check, scaling, and the assistant.