New Orleans Pralines

Ingredients

• 1.5 cups sugar
• 0.75 cup cream
• 1 teaspoon butter
• 0.5 teaspoon vanilla
• 2 cups pecan meats, chopped

Method

1. 1

   Boil the sugar and cream together until it forms a firm ball when tried in cold water.

2. 2

   Add butter and vanilla; remove from fire, cool and beat until creamy.

3. 3

   Add the broken nut meats and stir well.

4. 4

   Drop by tablespoonfuls on buttered paper and allow to become firm.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 49. The excerpt below is the record exactly as published.

1 teaspoon vanilla % cup molasses Combine dry ingredients, add beaten eggs, melted butter, vanilla and molasses. Drop from spoon about 2 inches apart onto but- tered baking sheet. Bake in hot oven (400° F.) 15 to 20 minutes or until brown. Colonial Cookies 1 cup butter 2 cups sugar 3 eggs */2 cup sour milk 1 teaspoon baking soda 1% cups flour 1 teaspoon vanilla Blend the butter and sugar, add the well beaten eggs. Dissolve the soda in the milk and stir in gradually with the flour. Add the vanilla. Place on floured board, roll, chill, cut with cookie cutter and bake in moderate oven (350° F.) 10 minutes. Florida Orange Cookies ^4 cup butter % cup sugar 1 egg % cup orange juice 2 teaspoons baking powder 3 cups flour Cream butter and sugar, add juice and the grated rind of one orange. Add well-beaten egg and gradually the flour to which the bak- ing powder has been added. Place on a floured board and roll thin. Cut with cookie cutter and bake in moderate oven (350° F.) for 12 minutes. Brownies - Chocolate Indians % cup sifted flour % teaspoon baking powder % teaspoon salt 6l/2 tablespoons butter or other shortening 2 squares unsweetened chocolate, melted 1 cup sugar 2 eggs, beaten well 1 teaspoon vanilla y% cup walnut meats, broken Sift the flour once. After measuring, add baking powder and salt. Sift again. Then add butter to melted chocolate and blend. Cream sugar and eggs; add the chocolate mixture. Beat thoroughly. Add flour, vanil- la and nuts. Bake in a greased pan, pref- erably 8x8x2 inches, in a moderate oven (350° F.) for 35 minutes. Before removing from the pan, cut in squares. This recipe will make two dozen brownies. 46 THE SOUTHERN COOK BOOK New Orleans Pralines iVz cups sugar y% cup cream 1 teaspoon butter % teaspoon vanilla 2 cups pecan meats, chopped

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