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Date Pie
From Fruit recipes, 1907
Serves 3
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
657Calories
16 gProtein
131 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein16 g
Carbohydrates131 g
Fiber12 g
Sugars112 g
Total Fat13 g
Saturated Fat6.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol101 mg
Sodium150 mg
Potassium1502 mg
Calcium468 mg
Iron1.8 mg
Magnesium106 mg
Phosphorus455 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.5 mcg
Vitamin C0.6 mg
Vitamin A131 mcg
Vitamin E0.4 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate37 mcg
Choline116 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 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 PIE For two pies use a pound of‘dates. Wash them and place in a crock with a quart of milk to heat slowly. When soft stone them and crush or put through colander. Add an egg or a tablespoon of dissolved cornstarch
Cook this with the app: pantry check, scaling, and the assistant.