Skip to content

Persian Confection

A historical recipe from Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M.‏ (Mary Mason) (1915).

A historical recipe

Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M.‏ (Mary Mason) (1915). Project Gutenberg eBook #43370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M.‏ (Mary Mason) (1915). Digitised by Project Gutenberg, eBook #43370 (https://www.gutenberg.org/ebooks/43370). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Iran. Associated with Iran by a demonym leading its title: Persian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Take two cupfuls of granulated sugar and dissolve in one-half cupful of pineapple juice.
  2. Place over the fire in a double boiler, and when it boils add an ounce of best gelatine that has been soaked in a little water.
  3. Cook for twenty minutes, then stir in one cupful of finely chopped dates and one-half cupful of finely chopped almonds.
  4. Stir well, then pour into a pan dusted with corn-starch and powdered sugar.
  5. Let stand for twelve hours, and then cut into squares and roll in powdered sugar.