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Sweets and Toffee

Fruit, nut etc. pieces dipped in hard caramel.

'Praline' was originally a confection made by browning almonds or other nuts in boiling sugar, but the word 'praline' has come to refer to the nut paste used inside many sweets and confections.

Original Receipt in Nutt 1789;

No. 59. Lemon Prawlongs
TAKE some lemons, and peel the rind off in four quarters; take all the white off from the inside of the rind; cut the yellow rind in pieces, about one inch long and about the tenth part of an inch wide; have a pan of boiling syrup on the fire, and let it boil till it comes almost to carimel, then put the prawlongs in, and stir them very much with a large wooden spoon till they are cold; put them in a large sieve, and shake them just to let the sugar that does not stick to them go through the sieve; lastly put them in your box, and keep them in
a dry place.

No. 61. Pistachio Prawlongs, Red.
TAKE some pistachio kernals and have a preserving pan on the fire with syrup; boil it till it comes almost to carimel, put some cochineal in and the nuts; and stir them; when they come off the fire break them apart, let them have two coats of sugar, and see that they are of a fine colour, and do every thing according to the receipt of the bunt almonds.

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