vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Date Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 9
Recipe by Miss F. Lamble.
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
833Calories
34 gProtein
46 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories833 kcal
Protein34 g
Carbohydrates46 g
Fiber10 g
Sugars19 g
Total Fat60 g
Saturated Fat19 g
Monounsaturated Fat26 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol87 mg
Sodium1133 mg
Potassium971 mg
Calcium777 mg
Iron2.9 mg
Magnesium214 mg
Phosphorus763 mg
Zinc5.1 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A152 mcg
Vitamin E17 mg
Vitamin K38 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate39 mcg
Choline44 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 31. The excerpt below is the record exactly as published.
Date Salad. 2 Lettuces, i piece Endive. 20zs. Sweet Almonds Mb. Dates. 20ZS. Parmesan Cheese, ioz. Cream
Cook this with the app: pantry check, scaling, and the assistant.