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Date-Nut Filling
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
171Calories
5 gProtein
21 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein4.6 g
Carbohydrates21 g
Fiber3.9 g
Sugars13 g
Total Fat9.1 g
Saturated Fat0.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium261 mg
Calcium68 mg
Iron2.2 mg
Magnesium58 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 25. The excerpt below is the record exactly as published.
DATE-NUT FILLING. Chopped dates, y2 cup. Boiling water, 1-3 cup. Chopped nuts, ^2 CUP- Sugar, 1-3 cup. Lemon juice, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.