You’ll probably be wondering, when Eliza’s book comes out in late March and prawlongs are mentioned several times, what exactly are prawlongs? Basically, they’re nuts or orange flowers or lemon or orange rinds coated once or twice in caramelized sugar. Sounds yummy, right? I’m not sure why pralines came to be called prawlongs, but they did. Just see Frederick Nutt’s 1807 cookbook, The Complete Confectioner, which has several recipes (although they contain no ingredient amounts; I haven’t had much luck finding that anywhere). The prawlongs I find most interesting are the pistachio ones, since they came in two colors—red and white. Here’s the red recipe: