Praline Fingers
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 94. The excerpt below is the record exactly as published.
Praline Fingers. — Blanch lib. of almonds (or any nuts to taste), then lay these, when dry and chopped, in a pan in which you have dissolved lib. of caster sugar, and let them brown slowly over a low fire. When coloured and crisp crush them in a mortar with a whole egg. Now work this to a smooth paste with, for each pound of this praline, lib. of fresh butter, ljlb. of fine sifted flour, a tiny dust of salt, four whole eggs, and the yolks of eight more
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