American
Parisian Sweets
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 lb Figs
- 1 lb Dates
- 1 lb English Walnut Meat
- As needed Confectioners’ Sugar
Make it
Method
- 1
Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat, and force through a meat chopper. Work, using the hands, on a board dredged with confectioners’ sugar, until well blended.
- 2
Roll to one-fourth inch thickness, using confectioners’ sugar for dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a sharp knife in three-fourth inch squares.
- 3
Roll each piece in confectioners’ sugar, and shake to remove superfluous sugar. Pack in layers in a tin box, putting paper between each layer. These confections may be used at dinner in place of bonbons or ginger chips.
- 4
A combination of nut meat (walnut, almond, and filbert) may be used in equal proportions.
Source & rights
Where this recipe comes from
Parisian Sweets, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.