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Date Sandwiches
From Fruit recipes, 1907
Serves 2
A nutritious and satisfying lunch option.
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
543Calories
12 gProtein
123 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein12 g
Carbohydrates123 g
Fiber6.6 g
Sugars48 g
Total Fat8.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol16 mg
Sodium155 mg
Potassium1250 mg
Calcium108 mg
Iron2.9 mg
Magnesium79 mg
Phosphorus278 mg
Zinc1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A40 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate92 mcg
Choline4.6 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 114. The excerpt below is the record exactly as published.
DATE SANDWICHES Stone and chop dates until soft enough to spread between thin slices of buttered bread. If good butter and whole- some white or brown bread are used one has a most satis- fying luncheon, containing all the requirements of fat, sugar, nitrogen, etc. One may substitute fine-chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.