Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound figs
- 1 pound dates
- a teaspoonful of soda
Directions
Turkish Sweets*
1 pound figs. I % pound walnuts.
1 pound dates. j % pound filberts.
Chop all together, knead on a board which is well sprinkled with confectioners' sugar. Roll out, cut into small pieces and roll again in the sugar.
MISS CLARA M. ADAMS.
SUGGESTIONS.
"For all green vegetables use soft water, salted and freshly boiling. Cook rapidly until soft. The time will depend upon the age or the freshness of the vege- tables.
"With green peas, shelled beans, green corn, aspara- gus, celery and spinach use as little water as possible, and let it boil away, leaving just enough to moisten, and thus save all the desirable soluble matter that may have been drawn out. Cook cabbage and cauliflower uncovered, in a large kettle of rapidly boiling water, salted and with a teaspoonful of soda in it ; onions, scald and change the water twice. All other vegetables cook in water enough to cover, and drain it off after cooking. Green summer squash, cabbage and other watery vegetables should be pressed in a cloth or strain- er and well dried.
"Many people who attempt to cook are apt to forget that there is a wide distinction between 'boiled water' and 'boiling water,' and that the freshness is lost by boiling, so that the sooner the water is used after it has reached the boiling point the more satisfactory the cooking will be. If water stands after boiling, it looses its vitality and cannot be used with good results.