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Date Pie
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
843Calories
7 gProtein
224 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein7.5 g
Carbohydrates224 g
Fiber24 g
Sugars189 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium1985 mg
Calcium125 mg
Iron3 mg
Magnesium132 mg
Phosphorus188 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate65 mcg
Choline19 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 260. The excerpt below is the record exactly as published.
DATE PIE 2 cups dates, pitted 1 cup cold water 2 tablespoons orange juice
Cook this with the app: pantry check, scaling, and the assistant.