Southerndessert
Pralines
From The Edwardsville cook book, 1906
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
3030Calories
20 gProtein
744 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories3030 kcal
Protein20 g
Carbohydrates744 g
Fiber0 g
Sugars633 g
Total Fat51 g
Saturated Fat2.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol141 mg
Sodium196 mg
Potassium2246 mg
Calcium554 mg
Iron5.6 mg
Magnesium133 mg
Phosphorus545 mg
Zinc1.7 mg
Copper1 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C43 mg
Vitamin A120 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate160 mcg
Choline32 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 52. The excerpt below is the record exactly as published.
PRALINES. Mrs. C. E. Smith, Lincoln, 111. 1% cups powdered sugar. 2 cups hickory nuts or pecans 1 cup maple syrup. cut in pieces. Yz cup cream. Boil sugar, syrup and cream until, when tried in cold water,* a soft ball is formed. Remove from fire and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper. CONFECTIONERY. 165 VANILLA CARAMELS. Mrs. Belle Gibson, Pontiac, Mich. 1 cup granulated sugar. y^. teaspoon butter. 1 cup light brown sugar. 1-3 teaspoon vanilla. Vz cup milk. Boil sugars and milk 'until it begins to thicken; then add l)utter and flavoring just before removiug from fire. Stir thoroughly and pour into buttered tin, cool and cut in squares PRALINES. Mrs. Mary A. Walker, Lincoln, 111. 2 cups brown sugar. 4 tablespoons butter. V'z cup milk. 1 cup nuts. 1 cup white sugar
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