Stuffed Dates
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1056Calories
21 gProtein
88 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories1056 kcal
Protein21 g
Carbohydrates88 g
Fiber16 g
Sugars64 g
Total Fat79 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat57 g
Cholesterol0 mg
Sodium4.3 mg
Potassium1159 mg
Calcium155 mg
Iron4.5 mg
Magnesium231 mg
Phosphorus475 mg
Zinc4 mg
Copper2.1 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A1.2 mcg
Vitamin E0.9 mg
Vitamin K5.8 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate136 mcg
Choline53 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 71. The excerpt below is the record exactly as published.
STUFFED DATES. 4 dates. Sugar. 1 English walnut or 2 peanuts
Cook this with the app: pantry check, scaling, and the assistant.