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Date Pie
From San Rafael cook book, 1906, 1906
Serves 8
This will make one pie.
Presented as published in 1906. 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
167Calories
3 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein3.3 g
Carbohydrates36 g
Fiber2.7 g
Sugars32 g
Total Fat2.4 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium32 mg
Potassium257 mg
Calcium63 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline44 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.
DATE PIE— Mrs. G. G. Vanderlip. Vz lb. dates, stone and cover with water; simmer till soft; then put through colander to remove strings and skins. Add to this mixture V2 cup sugar, 2 small eggs, 1 cup milk, a little salt and cloves, and 1 tea- spoon cinnamo
Cook this with the app: pantry check, scaling, and the assistant.