Praulines
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 29. The excerpt below is the record exactly as published.
Praulines Heat one cup powdered sugar, one-half cup maple syrup, and one-fourth cup cream to boil- ing point, and boil until a soft ball may be formed when mixture is tried in cold water. Extinguish flame, and beat until the mixture is creamy. Add one cup pecan meat
Cook this with the app: pantry check, scaling, and the assistant.