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Pecan Pralines
From How we cook in Tennessee .., 1906
Serves 18
Stir constantly until sugar dissolves.
Presented as published in 1906. 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
443Calories
0 gProtein
115 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein0.3 g
Carbohydrates115 g
Fiber0.7 g
Sugars112 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium32 mg
Potassium16 mg
Calcium18 mg
Iron1 mg
Magnesium2.1 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline0.8 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 159. The excerpt below is the record exactly as published.
Pecan Pralines. — To make pecan pralines take a large cup- ful of granulated sugar, put in dry pot and stir constantly un- til every bit of sugar is dissolved. Add a bit of butter and lemon peel, and when it becomes a syrup pour it over shelled pecans. Pour out on marble or buttered foolscap. Another recipe is this: Place four pounds of sugar in a saucepan with half a pint of boiling water and boil hard for twenty minutes. Add a pound of butter and boil five minutes; stir hard; add one quart of kernels
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