{"id":7781,"slug":"dates-stuffed-with-ginger-and-nuts","title":"DATES STUFFED WITH GINGER AND NUTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["choice dates","preserved ginger","blanched nuts chopped (hickory, pecan, or almond)","fondant or a paste of confectioner's sugar and ginger syrup","granulated sugar"],"ingredients_norm":["choice date","preserved ginger","blanched nut","fondant or paste of confectioner's sugar and ginger syrup","granulated sugar"],"steps":["Remove the stones from choice dates.","Chop together equal measures of preserved ginger and blanched nuts chopped, (hickory, pecan, or almond).","Mix with fondant or a paste of confectioner's 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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w94:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"80d1185db2e80a2c310bfd00b41007fd43c15fbc3cbe4f41a5ae652c34b4bb53","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/dates-stuffed-with-ginger-and-nuts"}