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Stuffed Dates with Whipped Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
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
353Calories
1 gProtein
93 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein1.4 g
Carbohydrates93 g
Fiber4.5 g
Sugars86 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium373 mg
Calcium23 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline3.6 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 102. The excerpt below is the record exactly as published.
STUFFED DATES WITH WHIPPED CREAM. Mrs. Wm. McKinley. One-half pound of fine large dates. Take out the pits and fill with chopped nut meats ; press together firmly and put in stew pan. Add one teacup of sugar and water enough to cover them
Cook this with the app: pantry check, scaling, and the assistant.