Cream Pecans

Pacanes a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Pecans
  • The White of an Egg
  • ¼ Pound of the Finest White Confectionery Sugar


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 not to break the meat. Then take the white of an egg and beat well with its weight in water till it forms a cream. Then work in with your fingers the finest white confectionery sugar till it forms a smooth paste. Take a small piece of this paste, roll it, and put between two halves of the Pecans, and then lightly roll in the paste, flattening the Pecan somewhat. The coating outside must be very, very light, so that the delicate brown of the Pecan meat shows through. Set the Pecans to dry, and serve on dainty china saucers, setting a saucer to each guest.