Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 pint of thin cream in a double boiler until scalding hot
- 1 pint of whipped cream
- 1 cup of pecans chopped fine
- salt
Directions
Put y2 cup granulated sugar in a saucepan over the fire until melted and a golden brown. Add y2 cup boiling water and let it simmer 10 minutes. Scald 1 pint of thin cream in a double boiler until scalding hot. Add y2 cup sugar, V% teaspoon salt and the caramel. Stir until sugar is melted : then set away to cool, stirring it quite often. When ready to freeze stir in 1 pint of whipped cream and 1 cup of pecans chopped fine. Prepare the nuts while the cream is cooling, being careful to remove all of the brown, puckery substance in the folds of the nuts.
Rinse thoroughly in boiling water and dry them thoroughly, then chop fine. Add to the cream and freeze until stiff. Then remove the beater, pack in mould if so desired, and let ripen for about 2 hours.