vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Date Whip
From Lowney's cook book, 1907
Serves 2
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
725Calories
12 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein12 g
Carbohydrates177 g
Fiber7.2 g
Sugars147 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1438 mg
Potassium524 mg
Calcium107 mg
Iron8.8 mg
Magnesium39 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate47 mcg
Choline8.1 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 83. The excerpt below is the record exactly as published.
Date Whip 1 cup stoned and chopped dates 3 egg whites 1 cup boiling water i cup sugar 1 tablespoon lemon juice i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.