Stuffed Date Salad
From Science of food & cookery, 1921
Presented as published in 1921. 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
812Calories
7 gProtein
216 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein7.1 g
Carbohydrates216 g
Fiber23 g
Sugars183 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium1889 mg
Calcium112 mg
Iron2.9 mg
Magnesium124 mg
Phosphorus179 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate55 mcg
Choline18 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 109. The excerpt below is the record exactly as published.
STUFFED DATE SALAD Remove the pits from washed dates, fill each date with half a walnut meat
Cook this with the app: pantry check, scaling, and the assistant.