Almond Pralines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel the almonds whole, and then rub them well with a linen cloth, to take off any dust. Put them into a skillet with a pound of the finest white sugar and a dash of Carmine, if you wish to tinge t...
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Cooking tools:
- Linen cloth
- Skillet
- Stove
- Wooden spoon
- Glass
Ingredients
- A Pound of Beautiful New Almonds
- A Pound of Sugar
- ½ Glassful of Water
- A Pinch of Carmine
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