Pink Pralines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Proceed in exactly the same manner as in preceding, only add a tablespoonful of Cochineal to the Pralines, just before taking off the fire. Proceed to drop on a marble slab, as in preceding recipe.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Marble slab
Ingredients
- A Pound of Fine White Sugar (Granulated)
- A Freshly Grated Cocoanut (Small Size)
- 4 Tablespoonfuls of Water
- A Tablespoonful of Cochineal
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