Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of nuts to each quart of cream
- one quart of whipped cream
- one-half cupfuls of pow- three teaspoonfuls of vanilla
- a piece of muslin
- one inch in width
Directions
Almonds, walnuts, cocoannt or pistachio nuts, blanched and chopped fine or pounded to a paste may be added to any of the recipes for ice cream. Allow one pint of nuts to each quart of cream.
One quart of whipped cream, One and one-half cupfuls of pow-
Three teaspoonfuls of vanilla, dered sugar.
Whip the cream stiff ; drain ; add the vanilla and sift in the sugar. Line ice cream mould with white paper ; pour in the mixture ; cover and seal the cover by dipping a piece of muslin, about one inch in width, into softened fat or grease ; draw it tightly around the mould where the cover joins; fasten; pack the mould in a pail of ice and salt, using three times as much ice as salt ; cover the pail with an old rug or blanket ; let stand five or six hours ; when taken from the ice and salt dip quickly into a pan of boiling water or wrap in a towel dipped in hot water ; turn out the moose ; cut in slices and serve with cake.