Oatmeal with Dates
From A laboratory manual of foods and cookery, 1916
Wash, stone, and cut dates in quarters lengthwise. Using a custard cup prepare a mold by first dipping in cold water. Press pieces of dates against sides of cup, radiating from center like petals. Carefully turn in cereal and cool. Serve with cream.
Presented as published in 1916. 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
722Calories
9 gProtein
184 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein8.5 g
Carbohydrates184 g
Fiber20 g
Sugars144 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium600 mg
Potassium1572 mg
Calcium106 mg
Iron3.4 mg
Magnesium131 mg
Phosphorus231 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate50 mcg
Choline23 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 26. The excerpt below is the record exactly as published.
Oatmeal with Dates Ingredients : % c. oatmeal \ Ib. dates \ tsp. salt i| c. water
Cook this with the app: pantry check, scaling, and the assistant.