Stuffed Dates

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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With Nuts: Make a cut the entire length of dates and remove stones. Fill cavities with English walnuts, blanched almonds, pecans or with a mixture of chopped nuts, and shape in original form. Roll in granulated sugar or powdered sugar and serve on small plate or bonbon dish.

With Fondant: Fill with Fondant, or Butter Frosting, letting it project slightly, and insert in it a pecan or half a walnut. Roll in granulated sugar.

With Ginger-and-Nut: Remove the stones from choice dates, and chop together equal measures of preserved ginger and blanched nuts, chopped, (hickory, pecan, or almond). Mix with fondant or a paste of confectioners' sugar and ginger syrup. Use only enough Fondant or paste to hold the ingredients together. With this mixture fill the open space in the dates, cover securely, and roll in granulated sugar.