dairy-freesoy-freefish-freeshellfish-free
Food for the Gods
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Wm. P. Williams.
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
741Calories
28 gProtein
152 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein28 g
Carbohydrates152 g
Fiber4.8 g
Sugars136 g
Total Fat5.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol78 mg
Sodium302 mg
Potassium750 mg
Calcium164 mg
Iron5.9 mg
Magnesium55 mg
Phosphorus347 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.8 mg
Vitamin B127.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.8 mg
Folate40 mcg
Choline5.7 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 364. The excerpt below is the record exactly as published.
FOOD FOR THE GODS.— 3 eggs, 3 heaping tablespoons cracker crumbs, 1 cup sugar, ^ lb. English walnut meats, chopped, 1 teaspoon baking powder, 34 lb. dates
Cook this with the app: pantry check, scaling, and the assistant.