Dinner
Stuffed dates
Marion Harland’s original method for Stuffed dates, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Remove the stones from dates and fill with a mixture made as follows: Put into an agate saucepan one cupful of granulated sugar and a gill of cold water, with half a saltspoonful of cream of tartar.
- Stir just long enough to dissolve the sugar, then boil, without touching, until a drop put into cold water can be formed into a soft ball.
- When you wish to use it, set the cup containing it in a pan of hot water until soft enough to handle.
Historical transcription
Source method
- 1
Remove the stones from dates and fill with a mixture made as follows:
- 2
Put into an agate saucepan one cupful of granulated sugar and a gill of cold water, with half a saltspoonful of cream of tartar. Stir just long enough to dissolve the sugar, then boil, without touching, until a drop put into cold water can be formed into a soft ball. Remove from the fire immediately, skim off every par ticle of crust, if there be any upon the surface of the syrup, and pour the syrup into a bowl. When so cool and thick that the finger leaves a dent when pressed upon it, stir with a wooden spoon to a smooth white paste. When too stiff to stir with a spoon, work the mixture with the hands. This filling will keep for weeks. When you wish to use it, set the cup containing it in a pan of hot water until soft enough to handle.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.