Pralinés

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 (5)

3/4lb. of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1oz. of candied orange flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
whites of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
10oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
crystallized orange flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (7)

Blanch and bake a full 3/4lb. of almonds to a rich brown (be careful not to let them burn).
Pound the almonds with 1oz. of candied orange flowers.
Moisten this with the whites of two eggs, beating it well together.
Work in gradually 10oz. of caster sugar.
Lay this in oval cakes on wafer paper.
Bake in a moderate oven till fairly crisp.
Garnish if liked with crystallized orange flowers.

Original Text · last edited 4 days ago

Pralinés.—Blanch and bake a full ¾lb. of almonds to a rich brown (be careful not to let them burn), and pound them with 1oz. of candied orange flowers, moistening this with the whites of two eggs, beating it well together and working in gradually 10oz. of caster sugar. Lay this in oval cakes on wafer paper, and bake in a moderate oven till fairly crisp. Garnish if liked with crystallized orange flowers.

Notes

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