Praline Fingers

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

1lb. of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1lb. of caster sugar ↝ Sugar, NFS [Sugars and honey]
a whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1lb. of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
11/2lb. of fine sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tiny dust of salt ↝ Salt, table, iodized [Spices and Herbs]
four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks of eight more ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Blanch 1lb. of almonds (or any nuts to taste).
When dry and chopped, lay the almonds in a pan in which you have dissolved 1lb. of caster sugar.
Let them brown slowly over a low fire until coloured and crisp.
Crush the browned almonds and sugar in a mortar with a whole egg.
Work this mixture to a smooth paste with, for each pound of this praline, 1lb. of fresh butter, 11/2lb. of fine sifted flour, a tiny dust of salt, four whole eggs, and the yolks of eight more.
When thoroughly blended, shape this paste into little fingers.

Original Text · last edited 4 days ago

Praline Fingers.—Blanch 1lb. of almonds (or any nuts to taste), then lay these, when dry and chopped, in a pan in which you have dissolved 1lb. of caster sugar, and let them brown slowly over a low fire. When coloured and crisp crush them in a mortar with a whole egg. Now work this to a smooth paste with, for each pound of this praline, 1lb. of fresh butter, 1½lb. of fine sifted flour, a tiny dust of salt, four whole eggs, and the yolks of eight more. When thoroughly blended shape this paste into little fingers or

Notes

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