Date Sauce
From Principles of cooking, 1914
Serve on rice or with cream.
Presented as published in 1914. 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
6 gProtein
220 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories833 kcal
Protein5.6 g
Carbohydrates220 g
Fiber18 g
Sugars194 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.4 mg
Potassium1489 mg
Calcium91 mg
Iron2.3 mg
Magnesium98 mg
Phosphorus141 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate43 mcg
Choline14 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 16. The excerpt below is the record exactly as published.
date sauce. | Calculate cost. Recipe for Date Sauce. — Wash btn: stone, and chop one half pound of dates, add one fourth cup of cold water and one fourth cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.