vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Filled Dates
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
111Calories
1 gProtein
2 gCarbs
11 gFat
Full nutrition (22 nutrients)
Calories111 kcal
Protein1.5 g
Carbohydrates1.9 g
Fiber0.9 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.4 g
Sodium0 mg
Potassium53 mg
Calcium8.1 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water0.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.
Filled Dates. Remove pit from d^-tes, and fill with V2 pecan and some marsh- mallows broken in small pieces
Cook this with the app: pantry check, scaling, and the assistant.