Date-Nut Loaf
From The Central cook book, 1924
Cut into squares while warm and roll in sugar. Miss Newuie Royster.
Presented as published in 1924. 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
3070Calories
66 gProtein
475 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories3070 kcal
Protein66 g
Carbohydrates475 g
Fiber28 g
Sugars295 g
Total Fat110 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1074 mg
Potassium3384 mg
Calcium622 mg
Iron17 mg
Magnesium359 mg
Phosphorus1507 mg
Zinc6.5 mg
Copper3 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate229 mcg
Choline9.3 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 27. The excerpt below is the record exactly as published.
Date-Nut Loaf 1 cup nut meats. 1 cup dates. 1 cup flour. 1 cup sugar. 2 tablespoonsful warm water. Vg teaspoonful salt. 14 teaspoonful cinnamon. 1g teaspoonful vanilla. 3 eggs. Heaping teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.