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Stuffed Dates
From San Rafael cook book, 1906, 1906
Serves 12
Presented as published in 1906. 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
355Calories
6 gProtein
60 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein5.6 g
Carbohydrates60 g
Fiber7.7 g
Sugars48 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat6.3 g
Cholesterol0 mg
Sodium1.5 mg
Potassium617 mg
Calcium66 mg
Iron1.4 mg
Magnesium75 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate14 mcg
Choline4.8 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 94. The excerpt below is the record exactly as published.
STUFFED DATES— Mrs. Orey J. Short. Chop walnuts and almonds and add to vanilla fondant. Remove the stones from firm dates; stuff with this nut cream and sprinkle with CONFECTIONERY 205 powdered sugar. A little grated cocoanut may be added to the cream if desired. STUFFED BRANDIED DATES— Helen Walker. Stone 2 lbs, of dates
Cook this with the app: pantry check, scaling, and the assistant.