vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Date Sauce
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
577Calories
2 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein1.8 g
Carbohydrates151 g
Fiber5.9 g
Sugars142 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium485 mg
Calcium33 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 356. The excerpt below is the record exactly as published.
DATE SAUCE. — Prepare dates for cooking as directed under "Cake." (1) Pare, core and quarter apx^les, and stew until nearly done; then add an equal quantity of dates and stew until tender, but no longer; sweeten to taste. (2) Another way is to pare and core apples, without quartering them, fill the center of each apple with dates, pour on a little hot water
Cook this with the app: pantry check, scaling, and the assistant.