Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Carrots, Pared, Cut Up
- 1 large Apple, Cored, Cut Into Wedges, DO NOT Peel
- 1 large Orange, Cut Into Wedges DO NOT Peel
- 1 cup Dates, Pitted, Cut Up
- 1 cup Raisins
- 4 1/2 cup Unbleached Flour, Sifted
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Cloves
- 1 cup Butter Or Regular Margarine
- 2 cup Sugar
- 3 large Eggs
- 1 cup Walnuts, Chopped
- =
Directions
1 Grind the carrots, apple, orange, dates, and raisins together in a food grinder, using the medium blade.
2 Set aside.
3 Sift the flour, baking soda, spices,and salt together, blending well, then set aside.
4 Cream the butter and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed.
5 Add the eggs, one at a time, beating well after each addition.
6 Gradually stir in the dry ingredients into the creamed mixture, blending well.
7 Stir in the ground fruit mixture and the walnuts.
8 Drop the mixture, by teaspoonfuls, about 2-inches apart on greased baking sheets.
9 Bake in a preheated 350 °F.
10 Oven for 10 to 12 minutes or until golden brown.
11 Remove the cookies from the baking sheets and cool on wire racks.
12 Makes 7 ½ dozen cookies