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Fruit and Peanut Butter

Name: Fruit and Peanut Butter
Yield: 4 servings
Ingredients: % Cup Dates; »4 Cup Figs; yiz Cup Peanut Butetr; Va Teaspoon Salt; V/z Tablespoon Lemon Juice; 14 Cup Raisins; 2 Tablespoons Light Corn Syrup

From The bride's cook book, 1915

Serves 4

Makes 1.25 cups — enough for 40 sandwiches.

Presented as published in 1915. 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

431Calories

12 gProtein

45 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein12 g

Carbohydrates45 g

Fiber5.5 g

Sugars30 g

Total Fat24 g

Saturated Fat4.1 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol0 mg

Sodium262 mg

Potassium561 mg

Calcium45 mg

Iron1.3 mg

Magnesium107 mg

Phosphorus214 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A1 mcg

Vitamin E2.6 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)8.6 mg

Folate53 mcg

Choline3.4 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.

FRUIT AND PEANUT BUTTER % Cup Dates »4 Cup Figs yiz Cup Peanut Butetr Va Teaspoon Salt V/z Tablespoon Lemon Juice 14 Cup Raisins 2 Tablespoons Light Corn Syrup

Cook this with the app: pantry check, scaling, and the assistant.