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Stuffed Dates
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.8 g
Carbohydrates9 g
Fiber0.5 g
Sugars3.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium102 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate7.8 mcg
Choline0.4 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
Stuffed Dates Cut dates lengthwise, remove the seeds and fill with nuts
Cook this with the app: pantry check, scaling, and the assistant.