Stuffed Dates
From The universal cookery book, 1887
The dish will cost twenty-three cents.
Presented as published in 1887. 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
2699Calories
60 gProtein
386 gCarbs
118 gFat
Full nutrition (33 nutrients)
Calories2699 kcal
Protein60 g
Carbohydrates386 g
Fiber61 g
Sugars288 g
Total Fat118 g
Saturated Fat8.7 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium9.1 mg
Potassium4638 mg
Calcium753 mg
Iron13 mg
Magnesium780 mg
Phosphorus1422 mg
Zinc7.8 mg
Copper3 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate86 mcg
Choline29 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 87. The excerpt below is the record exactly as published.
Stuffed Dates. Remove the stones from a pound of fine dates (cost ten cents), by cutting them open at one side. Remove the shells and skins from half a pound of almonds
Cook this with the app: pantry check, scaling, and the assistant.