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Fruit Bars
From Boston Cooking-School cook book, 1896
Serves 1
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
911Calories
61 gProtein
153 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories911 kcal
Protein61 g
Carbohydrates153 g
Fiber18 g
Sugars130 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.7 g
Cholesterol170 mg
Sodium143 mg
Potassium2273 mg
Calcium153 mg
Iron12 mg
Magnesium160 mg
Phosphorus669 mg
Zinc9.3 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A16 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B62.1 mg
Vitamin B1217 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)21 mg
Folate73 mcg
Choline20 mg
Caffeine0 mg
Water387 g
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 298. The excerpt below is the record exactly as published.
FRUIT BARS 1 cup figs 1 cup dates 2 cups English walnut meats
Cook this with the app: pantry check, scaling, and the assistant.