vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Figs, Dates, or Prunes Stuffed with Cheese
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
72Calories
3 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2.6 g
Carbohydrates3.6 g
Fiber1.7 g
Sugars0.6 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.5 mg
Sodium1646 mg
Potassium126 mg
Calcium52 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A100 mcg
Vitamin E2.5 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.4 mcg
Choline4.6 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 209. The excerpt below is the record exactly as published.
FIGS, DATES, OR PRUNES STUFFED WITH CHEESE Mash cream or cottage cheese, moisten with heavy cream, and season highly with salt and cayenne. If desired, add a few chopped seedless raisins or blanched almonds. Wash and dry figs, dates, or prunes
Cook this with the app: pantry check, scaling, and the assistant.