[Ansteorra] Praline question

[David Hughes]

Susan O'Neal wrote:
> I'm pretty sure these are post period, but many of you guys make them 
> (and are from Louisiana) and can send me recipes off list.  These are 
> one of my favorite things and the ones Kit's friend brought from New 
> Orleans just wern't that good, so I was going to make some.  This 
> started me thinking about the fact that this is one of those things I 
> learned from my mom and was never done with a recipe, you just did it 
> and with whatever of the basic ingredience you had available-meaning 
> I've made them possibly hundreds of different ways.  So I went to search 
> for a recipe and found 10 or so and was struck by how most were things I 
> had done, but all were different.
> 
> I would love to hear how you all do it and what qualities the end result 
> had, my favorite are the thick, creamy ones-but tend to enjoy any of the 
> results.  I also noticed that they were either credited as being Creole, 
> which I had expected, and as Mexican that I hadn't.  I also found the 
> name of the person they were supposidly named after, 
> http://www.thelouisianageneralstore.com/Merchant/pralines.html
> 
> Looking forward to hearing how everyone makes them,
> 
> Susan the Curious
> catmafia at swbell.net
> 
   From various sources

Praline
Etymology: French, from Count Plessis-Praslin died 1675 French soldier
Date: 1723

  Pralines have been a New Orleans tradition since the early 1700s, 
when Louisiana was still a French territory. Legend has it that a 
French military officer, Count Plessis-Praslin, ordered his chef to 
concoct a simple dessert made of sugar and pecans, both prevalent 
locally grown crops.

  César de Choiseul, Count Plessis-Praslin (1598-1675), French soldier 
and diplomat

Out of period, by roughly 30 to 60 years, but still tasty!

David Gallowglass