Dates—Stuffed “à l’Africaine.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

pistachio-nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
dates ↝ Date [Dried fruits]
white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
sugar and water ↝ Sugar, NFS [Sugars and honey]
sugar and water ↝ Water, tap [Tap water]

Instructions (5)

Blanch some pistachio nuts.
Stone some dates.
Pound the pistachio nuts with white sugar into a stiff paste.
Stuff the dates with this paste.
Glaze the stuffed dates with caramel mixture (sugar and water).

Original Text

Dates—Stuffed “à l’Africaine.” (Cataldi.)
First blanch some pistachio-nuts and stone some dates.
Pound the pistachio nuts with white sugar into a stiff paste.
Stuff the dates with this paste and glaze them with caramel
mixture (mere sugar and water).
Use for dessert.

Notes

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