Cream Pecans from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Under this suggestive term is known a species of confection that is much used by the Creole as an addition to the most fashionable and recherche desserts. Peel the Pecans in halves, being careful n...
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Fork
Ingredients
- A Pound of Pecans
- The White of an Egg
- ¼ Pound of the Finest White Confectionery Sugar
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