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Rice and Dates
From Delta Gamma cook book, 1922
Serves 5
Presented as published in 1922. 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
547Calories
10 gProtein
125 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein9.6 g
Carbohydrates125 g
Fiber8.3 g
Sugars32 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium2263 mg
Potassium441 mg
Calcium271 mg
Iron27 mg
Magnesium51 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate193 mcg
Choline15 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 83. The excerpt below is the record exactly as published.
Rice and Dates 1 cup rice 1 tablespoon salt 2 quarts boiling water Boil twenty or thirty minutes, drain in coarse strainer, pour one cup boiling water over it. Return to kettle and set in warm place to dry off. Season with salt and butter. Arrange on dish in circle and fill with dates as follows: wash one-half pound dates, remove stones, cut into small pieces and cook with one-half cup water and one tablespoon sugar
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