Mexican Pralines
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
Nutrition per serving
2033Calories
11 gProtein
409 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories2033 kcal
Protein11 g
Carbohydrates409 g
Fiber6.7 g
Sugars355 g
Total Fat46 g
Saturated Fat4 g
Monounsaturated Fat23 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium690 mg
Potassium372 mg
Calcium270 mg
Iron22 mg
Magnesium85 mg
Phosphorus193 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate80 mcg
Choline9 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.
MEXICAN PRALINES Ruth Voorhies Part I 11/2 cup white sugar, 1 c, boiling water, ] 1/2 c. pecans. Mix and let stand 30 min. Part II 1/4 c, brown sugar, 1/4 c, boiling water
Cook this with the app: pantry check, scaling, and the assistant.