| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dates, stoned and finely |
| chopped | ||
| 2 | c | Unsweetened shredded coconut |
| 1 | Egg | |
| 2 | c | Milk |
| Whipping cream |
INSTRUCTIONS
This recipe was in the June 24, 1998 issue of the Los Angeles Times. It was originally printed in the newspaper on May 2, 1926. Sprinkle alternate layers of chopped dates and shredded coconut in buttered, 1-quart baking dish. Beat egg with milk and pour over top. Bake at 325 until top browns, about 45 minutes. Serve warm with cream. 312 calories; 101 mg sodium; 31 mg cholesterol; 10 grams fat; 56 grams carbohydrates; 5 grams protein; 1.75 grams fiber. Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Jun 29, 1998, converted by MM_Buster v2.0l.
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 28.1mg
Sodium: 126.1mg
Potassium: 177.1mg
Carbohydrates: 4.3g
Fiber: 1g
Sugar: 3.2g
Protein: 3.9g