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Date Tarts
From The Cook County cook book, 1912
Serves 3
Recipe contributed by Mrs. M. E. Holmes, Homewood, 111.
Presented as published in 1912. 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
806Calories
27 gProtein
79 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein27 g
Carbohydrates79 g
Fiber14 g
Sugars48 g
Total Fat45 g
Saturated Fat5 g
Monounsaturated Fat26 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol248 mg
Sodium101 mg
Potassium1168 mg
Calcium261 mg
Iron4.9 mg
Magnesium238 mg
Phosphorus559 mg
Zinc3.3 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D1.3 mcg
Vitamin C0.3 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate46 mcg
Choline201 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 360. The excerpt below is the record exactly as published.
DATE TARTS.— Blanch J^ lb. shelled almonds, stone ^i lb. dates, and chop both. Beat 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.