White Pralines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Use a farina boiler or a porcelain-lined saucepan. Put the sugar in the saucepan with the water and let it boil well. When it begins to form a syrup, take from the fire and stir in the freshly grat...
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Ingredients
- A Pound of Fine White Sugar (Granulated)
- A Freshly Grated Cocoanut (Small Size)
- 4 Tablespoonfuls of Water
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