Stuffed Dates
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 298. The excerpt below is the record exactly as published.
1 cup sugar 1% teaspoon cinnamon Y% cup water Cook sugar and water 5 minutes in heavy iron frying pan, add nuts and cook and stir until sirup begins to look white and slightly sugared. Add flavorings and set pan aside 10 minutes. Set over low heat on asbestos mat and stir constantly until sugar starts to melt. Pour on cake cooler over wax paper. Separate to dry. te 726 THE BOSTON COOKING-SCHOOL COOK BOOK SPICED NUTS 1 cup nut meats (almonds, pecans, 1 tablespoon cinnamon English walnuts, Brazil nuts) Y% teaspoon each, ground cloves, 44 cup sugar nutmeg 1 egg white, slightly beaten Mix spices and sugar in small bowl. Add nut meats to egg white, a few at a time and rub between fingers to coat thoroughly. Toss into bowl of sugar and spices. Completely coat, place on buttered cooky sheet. Bake in slow oven (300° F.) 30 minutes. STUFFED DATES Wash and stone. Stuff with any of the following
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