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Temer (Stewed Dates)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
478Calories
4 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein3.5 g
Carbohydrates111 g
Fiber12 g
Sugars94 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium982 mg
Calcium59 mg
Iron1.5 mg
Magnesium65 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate27 mcg
Choline9.1 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 19. The excerpt below is the record exactly as published.
Temer. (Stewed Dates.) Peel two dozen fresh dates, remove their stones, pound their pulp, and pass it through a sieve ; give sugar to this puree, add a few drops of extract of roses 20 ALGIE
Cook this with the app: pantry check, scaling, and the assistant.