[Sca-cooks] Subject: Pralines

[Decker, Terry D.]

Pralines (of sugar and almond) are credited to the kitchen of -Cesar de
Choiseul, Comte du Plessis-Praslin (1598-1675).  The confection was brought
to New Orleans (founded 1718) in the 18th Century.  Lacking almonds, pecans
were used.  The original confection is a sugar cake with a few nuts.
Pralines with a carmel-like matrix and many nuts appear to be a 19th Century
U.S. variation.

The idea that sugar cane was more plentiful and cheaper around New Orleans
may be true, but it probably had little effect on the developement of the
praline.  France had sugar plantations in the Indies for almost 75 years
prior to the founding of New Orleans and it is the French who brought sugar
planting to Louisiana.

Bear


> Legend has it that the french type cooks brought from Europe with the
> settlers in New Orleans area loved sugared almonds, but could not find
> them in the New World.  They used the same recipe for the local nuts,
> pecans, which eventually morphed into the confection called Pralines
> today.  I suspect that the sugar cane they found here was
> more plentiful
> and cheaper, so added more and got a goo.
>
> If true, then we have a decendant of a Renaissance nut thingy in
> Pralines. I have yet to do actual research on it . . . more fun for me
> just to talk in generality and possibility on this one.
>
> pacem et bonum,
> niccolo difrancesco