American
Pralines
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1⅞ cups Powdered Sugar
- 1 cup Maple Syrup
- ½ cup Cream
- 2 cups Hickory Nut Or Pecan Meat cut in pieces
Make it
Method
- 1
Boil first three ingredients until, when tried in cold water, a soft ball may be formed.
- 2
Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.
Source & rights
Where this recipe comes from
Pralines, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.