Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- two quarts thick cream
- one pound sugar
- one pint new milk
- one quart of almonds
- one gallon of cream
Directions
Two quarts thick cream, one pound sugar, one pint new milk, into which cut a vanilla bean. Put on the fire, allowing milk and bean to boil slowly; strain through a wire sieve, permitting the small seeds of the bean to fall into the cream. When it becomes cool, whip all to a froth and freeze, cutting it down frequently as it freezes. — Mrs. Edward Taylor.
ALMOND CREAM
Blanch and pulverize one quart of almonds ; this should be done in a mortar, and a little new milk added to reduce the nuts to a fine paste. Use this with one gallon of cream, mixing the almonds iu when the cream is nearly frozen. — Mrs. P. T. AUin, Sr.
128 EECrPES FOE ICES.