Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-free
Praline Powder or Nut Brittle (for flavoring)
From Boston Cooking-School cook book, 1896
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup sugar
- 1 cup chopped blanched almonds or pecans
- a few grains of salt
- slightly buttered pan
Method
Caramelize 1 cup sugar, add 1 cup chopped blanched almonds or pecans and a few grains of salt, turn into slightly buttered pan, cool, pound in mortar or with rolling pin, and put through purée strainer.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Praline Powder or Nut Brittle (for flavoring). Caramelize 1 cup sugar, add 1 cup chopped blanched almonds or pecans and a few grains of salt, turn into slightly buttered pan
Cook this with the app: pantry check, scaling, and the assistant.