Skip to content

Pralines

From The Chicago Record cook book (1896).

No ratings yet

A historical recipe

The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. Two cups brown sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. Two cups brown sugar, a half-cup vinegar and water mixed.
  2. Boil, and when it "hairs" from the fork stir in all the pecan or hickory nut meats the sirup will hold.
  3. The moment it sugars stop stirring, remove from the fire and shake about to separate the nut meats.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 8, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.