vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Dates
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein0 g
Carbohydrates29 g
Fiber0 g
Sugars28 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium258 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 26. The excerpt below is the record exactly as published.
Stuffed Dates.) Mix together in a saucepan half a pound of loaf sugar, half saltspoonful of cream of tartar, and half a teacupful of water. Set the saucepan over a moderate fire and cook, keeping it closely covered, till, when a little of it is tried in cold water, it forms a jelly. Then remove immediately from the fire, let it stand covered for ten minutes, and beat it to a smooth stiff cream with a wooden spatula. When as stiff as a very soft dough, turn it out on a paste-board and work it with the fingers. Have ready some fine dates
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