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Stuffed Dates
From The Henderson cook book, 1914
Serves 8
This is a wholesome and delicious confection for children.
Presented as published in 1914. 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
367Calories
6 gProtein
46 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein5.5 g
Carbohydrates46 g
Fiber6 g
Sugars36 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium1.1 mg
Potassium492 mg
Calcium47 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline3.6 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 89. The excerpt below is the record exactly as published.
STUFFED DATES. One pound of dates, confectioners' sugar, y2 pound of English walnuts.
Cook this with the app: pantry check, scaling, and the assistant.