Praline Powder
From The "Queen" cookery books: Ices, 1902
Leave some almonds roughly crushed to mix in later.
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
Nutrition per serving
1093Calories
24 gProtein
137 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1093 kcal
Protein24 g
Carbohydrates137 g
Fiber14 g
Sugars118 g
Total Fat57 g
Saturated Fat4.3 g
Monounsaturated Fat36 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium833 mg
Calcium306 mg
Iron4.3 mg
Magnesium307 mg
Phosphorus545 mg
Zinc3.5 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E29 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.1 mg
Folate50 mcg
Choline59 mg
Caffeine0 mg
Water5 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.
Praline Powder. — Melt 4oz. of cane sugar either in a copper sugar boiler or a fireproof earthenware dish, over a very slack fire till it turns a rich deep brown ; then stir into it 4oz. of blanched and chopped almonds
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