Parisian Sweets
From A text-book of cooking, 1915
Presented as published in 1915. 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
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 127. The excerpt below is the record exactly as published.
PARISIAN SWEETS Chop equal parts of figs, dates, and nuts together. Knead on a board dredged with confectioner's sugar
Cook this with the app: pantry check, scaling, and the assistant.