Nuts, Fruits, Etc
Ingredients
Directions
Cover the pecans with water and let them soak for several hours.
Drain the water and allow the pecans to dry.
Crack the pecans on the sides without the small vein to get perfect halves.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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