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  • ½ a cup of Sultana raisins,
  • 5 figs,
  • 1 cup of dates,
  • 2 ounces citron,
  • 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a mixture),
  • 1 ½ ounces of Baker's Chocolate,
  • 1/3 a cup of confectioner's sugar,
  • ¼ a teaspoonful of salt,
  • Chocolate Fondant or
  • Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the mixture use confectioner's sugar on board and rolling pin.

These old fashioned chocolate recipes are taken from the classic cookbook: Chocolate and Cocoa Recipes and Home Made Candy Recipes. View more recipes [index].


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