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Stuffed Dates
From Fruit recipes, 1907
Serves 8
These are not necessarily for mere sweetmeats as there is in them a great amount of condensed nourishment.
Presented as published in 1907. 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
292Calories
4 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein4 g
Carbohydrates72 g
Fiber4.5 g
Sugars52 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium555 mg
Calcium26 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate30 mcg
Choline3.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 115. The excerpt below is the record exactly as published.
STUFFED DATES These are not necessarily for mere sweetmeats as there is in them a great amount of condensed nourishment, though they make a most ‘dainty dish to set before a king.” Select the largest dates and pinch out the stones. Fill space with nuts or a plain cream-candy filling made by working in with the whipped white of an egg as much powdered or confectioners’ sugar as it will stand
Cook this with the app: pantry check, scaling, and the assistant.