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Praline Powder or Nut Brittle (for flavoring)
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
277Calories
2 gProtein
36 gCarbs
15 gFat
Full nutrition (23 nutrients)
Calories277 kcal
Protein2 g
Carbohydrates36 g
Fiber1.1 g
Sugars33 g
Total Fat15 g
Saturated Fat1.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.5 g
Sodium0.3 mg
Potassium72 mg
Calcium11 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus50 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.2 mg
Water0.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Praline Powder or Nut Brittle (for flavoring). Caramelize 1 cup sugar, add 1 cup chopped blanched almonds or pecans and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.