Chinese Chews
The “Chinese Chews” recipe appeared in the June 1917 issue of Good Housekeeping.
It appears the recipe was submitted by Mrs. L. G. Platt of North Bend, Oregon. I wonder if Mrs. Platt named them Chinese Chews or they existed before her recipe was published?
Of course, the family history stalker in me had to go find about the submitter and by using Ancestry.com to search for Mrs. Platt and I found that she was Caroline A. DAVIS Platt (born 1877 in Nebraska – 15 May 1963 in Clackamas, Oregon) who married Leighton Gill PLATT. This would make her about 40 years old when she submitted the recipe to Good Housekeeping.
June 1917 Good Housekeeping Magazine Cover
I have searched the internet and read numerous pages about the origins of this recipe and nobody can figure out why they are called Chinese Chews.
Through my research in trying to find the history of the Chinese Chews recipe, I have seen a pattern that people use this type of recipe for the holidays such as Thanksgiving and Christmas.
Which of these vintage dessert platters would you use for this recipe?
Chinese Chews Card Recipe Card Front
Front of the recipe card for Chinese Chews.
Chinese Chews Card Recipe Card Back
Back of the recipe card for Chinese Chews.
COOKS NOTES
- The recipe notates that she uses black walnuts instead of pecans
- This recipe is very similar to the one published in Good Housekeeping with the amounts of flour and salt varying
Vintage Recipe Box 014
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Chinese Chews Recipe
If you make this Chinese Chews recipe, please share your photos and comments below!
Chinese Chews
Ingredients
- 2 eggs
- 1 cup sugar
- 3/4 cup bread flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans or walnuts, finely chopped
- 1 cup dates, finely chopped
- Powdered sugar
Instructions
- Beat eggs and add sugar
- Beat well
- Sift flour, baking powder, and salt
- Add flour mixture to the creamed mixture
- Blend in nuts and dates
- Spread the mixture thinly over well buttered baking sheet
- Bake for 25 minutes at 350 degrees
- Cut in 1" squares while hot
- Roll in powdered sugar to form balls
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Suzanne Donnelly
Hi, we grew up with my Grandma’s version of Chinese Chews. They had chocolate icing instead of being rolled in icing sugar. Also had cocoa powder in the mix along with a special ingredient that I assume the ‘Chinese’ description came from. Chopped crystallised ginger. Enjoy
Suz D aka Ma Baker NZ
Jenniferdefranco@yahoo.com
I believe the name is used because they have taste and similar texture of a soft fortune cookie
Billie
I have not heard that one before – thank you for sharing!!!
Steve B
We’ve been eating my grandmother’s “China Chews” in my family for about 70 years. My mother remembers them as a child. At one point my MawMaw had PawPaw make her a specific sized pan for hers 91/2″x10″.. I made a batch for Thanksgiving & will be making a batch for Christmas.
DNP - Billie
Thank you for stopping by and sharing this story. This helps us “age” the recipe.
Robin Macarthur
Chinese chews was one of the fist recipes I was taught growing up! I’m 56; and I still make them, I teach my grandkids to make them too. They are my husbands favorite cookie!!!❤️❤️❤️