Southerndessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pralines
From How we cook in Tennessee .., 1906
Serves 20
Do not let it harden as hard as pulled candy.
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
248Calories
1 gProtein
55 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein0.8 g
Carbohydrates55 g
Fiber0.4 g
Sugars52 g
Total Fat8.5 g
Saturated Fat0.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Cholesterol13 mg
Sodium15 mg
Potassium120 mg
Calcium57 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus23 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 159. The excerpt below is the record exactly as published.
Four cups of brown sugar, moisten thoroughly with maple syrup. Cook this with a lump of butter, until it hardens slightly (but not as hard as pulled candy). Eemove from fire, beat hard until it begins to harden, then add one cup HOW WE COOK IN TENNESSEE. 277 of hickorynuts and drop on a marble slab until cool. — Mrs. J. L. Newsom. Pralines
Cook this with the app: pantry check, scaling, and the assistant.