Pink Pralines

Pralines Rose de Coco

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Fine White Sugar (Granulated)
  • A Freshly Grated Cocoanut (Small Size)
  • 4 Tablespoonfuls of Water
  • A Tablespoonful of Cochineal


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.