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Date Salad
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
530Calories
12 gProtein
84 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein12 g
Carbohydrates84 g
Fiber9.5 g
Sugars60 g
Total Fat20 g
Saturated Fat2.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium330 mg
Potassium1179 mg
Calcium210 mg
Iron1.9 mg
Magnesium85 mg
Phosphorus288 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate18 mcg
Choline8.8 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 76. The excerpt below is the record exactly as published.
Date Salad 1 cupful dates 1 cupful diced celery 4 tablespoonfuls cheese 1 cupful diced apples 4 tablespoonfuls nut meats 1 tablespoonful lemon juice salad dressing
Cook this with the app: pantry check, scaling, and the assistant.