dairy-freesoy-freefish-freeshellfish-free
WALNUT AND DATE DAINTY
From The Institute cook book, 1913
Serves 2
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
770Calories
23 gProtein
160 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein23 g
Carbohydrates160 g
Fiber5.9 g
Sugars147 g
Total Fat7.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol228 mg
Sodium343 mg
Potassium759 mg
Calcium193 mg
Iron4.6 mg
Magnesium55 mg
Phosphorus334 mg
Zinc3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate52 mcg
Choline152 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 86. The excerpt below is the record exactly as published.
WALNUT AND DATE DAINTY 2 eggs 1 teaspoon baking powder 1 cup sugar 1 cup walnut meats Pinch of salt 1 teaspoon lemon extract I tablespoon sifted flour 1 cup chopped dates Marshmallows to decorate
Cook this with the app: pantry check, scaling, and the assistant.