Stuffed dried fruit appetizers from Joy of Cooking (Sixth edition 1975) (page 80) by Irma S. Rombauer and Marion Rombauer Becker

  • dried apricots
  • bacon
  • Show all ingredients...

  • EYB Comments

    Requires a few hours marination before stuffing. Can substitute Port wine for dry sherry; dates or prunes for dried apricots; and water chestnuts, cooked chicken livers, chutney, cheddar or Roquefort cheese for nuts of your choice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Glazed cocktail ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires a few hours marination before stuffing. Can substitute Port wine for dry sherry; dates or prunes for dried apricots; and water chestnuts, cooked chicken livers, chutney, cheddar or Roquefort cheese for nuts of your choice.

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