Ryzon Stuffed Dates

Ingredients

• Stoned dates
• I egg white
• I level teaspoonful Ryzon
• I teaspoonful vanilla extract
• 2 tablespoonfuls chopped preserved ginger
• Confectioners' sugar
• Pink sugar

Method

1. 1

   Remove stones from desired number of dates.

2. 2

   Drop egg white into a basin, add Ryzon, extract, ginger and enough sifted confectioners' sugar to make a stiff paste.

3. 3

   Fill dates with mixture and roll in pink sugar.

4. 4

   Serve in a bon-bon dish.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.

I teaspoonful vanilla extract. Put into a saucepan, sugar, sjrrup and water and boil until the syrup forms a soft ball when tried in cold water, or 240° F. by candy ther- mometer. Add salt and Ryzon to eggs and beat to a stiff froth. Take syrup_ from fire and add eggs, a tablespoonful at a time, until all has been added, beating constantly. When mixture begins to thicken, add nuts and extracts, and beat until creamy. Pour into a deep buttered pan and allow to cool. Cut in cubes when cold. This candy is best when it has been allowed to stand for three days. Sufficient for thirty cubes. 78 RYZON STUFFED DATES Stoned dates. I egg white. I level teaspoonful Ryzon. 1 teaspoonful vanilla extract. 2 tablespoonfuls chopped preserved ginger. Confectioners' sugar. Pink sugar

Cook this with the app: pantry check, scaling, and the assistant.