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Praline Filling for Cakes
From How we cook in Tennessee .., 1906
Serves 8
Use whole pecans on top of cake.
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
456Calories
2 gProtein
66 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein2.1 g
Carbohydrates66 g
Fiber0.9 g
Sugars62 g
Total Fat33 g
Saturated Fat6.9 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.4 g
Cholesterol63 mg
Sodium10 mg
Potassium126 mg
Calcium48 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 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 99. The excerpt below is the record exactly as published.
rauline Filling for Cakes. — Two cups sugar, three-quarters cup maple sugar and enough cream to moisten thoroughly; add when it boils a small piece of butter; when it thickens stir 172 HOW WE COOK IN TENNESSEE. in a teaspoon of vanilla and broken pecan kernels
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