Southerndessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pralines
From The Blue grass cook book, 1904
Serves 8
A Creole Recipe
Presented as published in 1904. 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
101Calories
1 gProtein
1 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.6 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium6.1 mg
Potassium28 mg
Calcium18 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 83. The excerpt below is the record exactly as published.
PRALINES Mrs. Tom R. Wyles {A Creole Recipe) Equal quantity of nuts and sugar. Use brown sugar, not too light or too dark, but medium. Moisten the sugar with cream and heat it; then add 1 tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.