Pralines

Ingredients

• a full ½lb of almonds
• 1oz. of candied orange flowers
• the whites of two eggs
• 10oz. of caster sugar

Method

1. 1

   Blanch and bake almonds, pound with orange flowers and egg whites.

2. 2

   Gradually add sugar, shape into cakes, and bake until crisp.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 90. The excerpt below is the record exactly as published.

5oz. of caster sugar and loz. of very finely chopped almonds (these almonds must be thoroughly dried after blanching), stir lightly to the chocolate mixture, then force it through a forcing bag with plain pipe in small cakes on to a baking tin heated and rubbed over with good white wax ; bake in a cool oven, and, when nearly done, place on each some slips of blanched almonds. Macaroons, Chocolate. — Mix Jib. of freshly - ground almonds with 4oz. finely-grated vanilla chocolate and £lb. sifted sugar, working it to a nice paste with the stiffly- whipped whites of three or four eggs ; drop this in little round heaps on a buttered baking tin, and bake in a moderate oven. If liked, a little strong black coffee or coffee essence may be used instead of the chocolate, flavouring it with a few drops of maraschino. Cinnamon. — Beat together -Jib. of sifted sugar, two whole eggs and two yolks, with three full dessert- spoonfuls of rum, till it is all light (for twenty or thirty minutes), always beating it one way ; then stir in 3joz. of baked and powdered almonds, the very finely grated rind of a lemon, half a teaspoonful of powdered cinnamon, and 2oz. of fine flour ; drop it in little heaps on a baking tin covered with wafer paper, and bake to a golden yellow in a moderate oven. Cocoanut. — Grate two cocoanuts very finely, and mix with an equal weight of sifted sugar, half a teacupful of ground rice, the yolks of three eggs, and lastly the stiffly - whipped whites. Mix this all lightly together and drop it in tiny heaps (about 2in. apart) on a baking sheet, and bake. — Grate 2oz. of cocoanut and leave it for two days spread on a sheet of paper to dry, then stir it and 4oz. sifted sugar into the stiffly-whipped whites of two eggs : 14’- BREAD, CAKES, AND BISCUITS. drop this mixture in small teaspoonfuls on a ptpered tin, and bake in a cool oven till hard, say, for about half an hour, though, if more convenient, these cake3 may be put into the oven the last thing and left till next day. Pralines. — Blanch and bake a full ^lb of almonds to a rich brown (be careful not to let them burn i, and pound them with loz. of candied orange flowers, moistening this with the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.