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This is a no-bake Christmas candy recipe from a 1935 Saskatoon newspaper. It's a rich, dense confection combining chopped dried fruits, nuts, and chocolate, with a hint of orange. The final product is described as tasting like a fruitcake that met a chocolate orange.
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Coarsely chop dates, citron, candied peels, and nuts in a food processor. → Mix the chopped ingredients with orange juice and melted chocolate until well blended. → Press the mixture firmly into a buttered loaf pan and allow to cool until firm. → Cut into squares and roll in powdered sugar before serving.
Coarsely chop dates, citron, candied peels, and nuts in a food processor. → Mix the chopped ingredients with orange juice and melted chocolate until well blended. → Press the mixture firmly into a buttered loaf pan and allow to cool until firm. → Cut into squares and roll in powdered sugar before serving.
This is a no-bake Christmas candy recipe from a 1935 Saskatoon newspaper. It's a rich, dense confection combining chopped dried fruits, nuts, and chocolate, with a hint of orange. The final product is described as tasting like a fruitcake that met a chocolate orange.
Combine the chopped dates, shredded citron, candied lemon and orange peels, pecan meats, and Brazil nut meats in a food processor or food chopper.
Pulse the mixture until the fruit and nuts are thoroughly and coarsely chopped. Transfer the mixture to a bowl.
Add the orange juice to the chopped mixture and mix thoroughly.
Melt the dipping chocolate over a double boiler (a bowl over a pot of simmering water).
Pour the melted chocolate into the fruit and nut mixture. Work with a fork or spatula until everything is perfectly blended.
The original 1935 recipe comes from the Saskatoon Star Phoenix newspaper.
This is a no-bake recipe, resulting in a candy or confection rather than a traditional baked cake.
A modern food processor is a suitable substitute for the vintage 'food chopper' mentioned in the recipe.
A loaf pan is recommended over a larger square pan to achieve thicker, more substantial pieces.
The recipe calls for 'dipping chocolate' (couverture), but a good quality regular chocolate bar can be used instead.
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