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Stuffed Brandied Dates

Name: Stuffed Brandied Dates
Yield: 20 servings
Ingredients: Stone 2 lbs, of dates; soak 12 hours in 1 qt. of best brandy; Blanch 1V4 lbs. of either walnuts or almonds and chop

From San Rafael cook book, 1906, 1906

Serves 20

Presented as published in 1906. 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

395Calories

7 gProtein

40 gCarbs

14 gFat

Full nutrition (35 nutrients)

Calories395 kcal

Protein7.1 g

Carbohydrates40 g

Fiber7.2 g

Sugars30 g

Total Fat14 g

Saturated Fat1.1 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol0 mg

Sodium1.6 mg

Potassium506 mg

Calcium94 mg

Iron1.5 mg

Magnesium96 mg

Phosphorus166 mg

Zinc1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E7.3 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate21 mcg

Choline18 mg

Caffeine0 mg

Alcohol15 g

Water40 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 94. The excerpt below is the record exactly as published.

STUFFED BRANDIED DATES— Helen Walker. Stone 2 lbs, of dates and soak 12 hours in 1 qt. of best brandy. Blanch 1V4 lbs. of either walnuts or almonds and chop

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