vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
French Date Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Serve with whipped, sweetened cream flavored with vanilla.
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
391Calories
9 gProtein
53 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein9.4 g
Carbohydrates53 g
Fiber2.3 g
Sugars37 g
Total Fat17 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium60 mg
Potassium208 mg
Calcium57 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline1.2 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 26. The excerpt below is the record exactly as published.
French Date Cake (No butter) j Cream 1 cup sugar with yolks of 3 eggs, add 1 scant cup I flour sifted with 1 scant teasp baking powder, then add 1 cup ' chopped dates, 1 cup chopped walnuts, and lastly the whites j of the eggs beaten to a stiff frot
Cook this with the app: pantry check, scaling, and the assistant.