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Pralin
From A guide to modern cookery, 1909
Serves 1
Used for covering cakes or glazing fruit entremets.
Presented as published in 1909. 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
290Calories
13 gProtein
38 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein13 g
Carbohydrates38 g
Fiber0 g
Sugars37 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium139 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 396. The excerpt below is the record exactly as published.
PRALIN (1) If it be for the purpose of covering certain cakes, or for forming a glaze on a fruit entremet, prepare it thus :—Put the whites of two eggs and three tablespoonfuls of icing sugar in a small basin. Mix and stir briskly with a small, wooden spoon, until the paste becomes somewhat thick. Then, subject to the 694 GUIDE TO MODERN COOKERY purpose for which it is intended, add a more or less large quantity of chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.