The Times Picayune Publishing Company

Peanut Pralines

Pistaches Pralinees

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Peanuts
  • A Pound of Sugar
  • ½ Glassful

Method

Peanuts, which have been dubbed Pistaches by the Creoles, may be made into delightful confections by following the same mode of procedure as outlined for Amandes Pralinees.