Creme Pralinees
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 173. The excerpt below is the record exactly as published.
Creme Pralinees — To one quart of cream add 4oz. of powdered almond pralin, a little caramel, vanilla flavour, and half a cup of coffee extract, syrup to sweeten
Cook this with the app: pantry check, scaling, and the assistant.