Stuffed Dates
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
2613Calories
64 gProtein
400 gCarbs
100 gFat
Full nutrition (33 nutrients)
Calories2613 kcal
Protein64 g
Carbohydrates400 g
Fiber54 g
Sugars288 g
Total Fat100 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium4418 mg
Calcium288 mg
Iron8.1 mg
Magnesium603 mg
Phosphorus1143 mg
Zinc7.6 mg
Copper2 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate86 mcg
Choline29 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.
Stuffed Dates. One pound dates stoned, and filled with one-half pound peanuts salted
Cook this with the app: pantry check, scaling, and the assistant.