| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ancient Roman | Dessert | 4 | Servings |
INGREDIENTS
| 200 | g | Fresh or dried dates |
| 50 | g | Coarsely ground nuts or |
| stone-pine kernels | ||
| A little bit salt | ||
| Honey, or red wine with | ||
| honey to stew |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes). NOTE: You may also fill some dates with ground pepper. (I wonder how this might taste - but that's a suggestion made in the original recipe.) REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 70
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 383.1mg
Carbohydrates: 39.2g
Fiber: 4.8g
Sugar: 32g
Protein: 3.1g