Nuts and Date Loaf
From Raleigh recipe book, 1925
Can be cut into thin slices.
Presented as published in 1925. 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
2974Calories
20 gProtein
731 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories2974 kcal
Protein20 g
Carbohydrates731 g
Fiber1.9 g
Sugars623 g
Total Fat8.9 g
Saturated Fat2.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol15 mg
Sodium72 mg
Potassium1816 mg
Calcium195 mg
Iron2.9 mg
Magnesium104 mg
Phosphorus533 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C43 mg
Vitamin A120 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate160 mcg
Choline23 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 33. The excerpt below is the record exactly as published.
NUT AND DATE LOAF 3 cups white sugar 1 box dates % cup milk 1 cup nuts
Cook this with the app: pantry check, scaling, and the assistant.