Date Whip
From Science of food & cookery, 1921
Presented as published in 1921. 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
437Calories
4 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein4 g
Carbohydrates117 g
Fiber12 g
Sugars96 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.9 mg
Potassium1067 mg
Calcium63 mg
Iron1.6 mg
Magnesium69 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate48 mcg
Choline14 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 114. The excerpt below is the record exactly as published.
DATE WHIP Wash and pit the dates, and simmer them in little water until soft. Rub through a wire strainer, season with a small portion of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.