vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Dates
From How we cook in Tennessee .., 1906
Serves 6
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
42Calories
1 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein0.7 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars2.5 g
Total Fat2.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium44 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 162. The excerpt below is the record exactly as published.
Stuffed Dates. — Seed the dates and in each one place pecans or English walnuts
Cook this with the app: pantry check, scaling, and the assistant.