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Stuffed Dates
From Vegetarian Cook Book, 1904
Serves 8
Presented as published in 1904. 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
113Calories
7 gProtein
3 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein6.9 g
Carbohydrates3.4 g
Fiber2 g
Sugars0.7 g
Total Fat8.6 g
Saturated Fat0.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol11 mg
Sodium8.8 mg
Potassium166 mg
Calcium44 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus111 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate9 mcg
Choline8.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 54. The excerpt below is the record exactly as published.
STUFFED DATES Select unbroken dates, wash in warm water, remove th.e seeds as carefully as possible, and place in the hole a quarter ox a walnut meat or an entire blanched almond
Cook this with the app: pantry check, scaling, and the assistant.