Stuffed Dates
From Student's manual in household arts, 1915
Presented as published in 1915. 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
3081Calories
64 gProtein
693 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories3081 kcal
Protein64 g
Carbohydrates693 g
Fiber76 g
Sugars575 g
Total Fat37 g
Saturated Fat6.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.4 g
Cholesterol85 mg
Sodium212 mg
Potassium6716 mg
Calcium391 mg
Iron15 mg
Magnesium529 mg
Phosphorus1058 mg
Zinc8.6 mg
Copper2.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K24 mcg
Vitamin B62.5 mg
Vitamin B128.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)30 mg
Folate244 mcg
Choline57 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 61. The excerpt below is the record exactly as published.
Stuffed Dates. 2 lbs. dates 2 oz. peanut butter I C. English walnut meats fondant
Cook this with the app: pantry check, scaling, and the assistant.