Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
119
Calories
1g
Protein
6g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 1 quart double cream
- 2 cups sugar
- one teaspoon vanilla
- one cup almonds
- one cup dry sifted macaroons
- 1 small bottle maraschino
Directions
1
l^ lb. almonds blanched 1 small bottle maraschino
2
and minced. cherries.
3
14 lb. English walnuts. 1 quart double cream.
4
V^ lb. pecans. II/2 cups sugar.
5
y^ cup milk. Dissolve sugar in milk. When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts. When it begins to freeze add juice of cherries.
6
ICE CREAM CROQUETS. Grind and brown one cup almonds, one cup dry sifted macaroons. Dish up spoonfuls in the frozen cream, roll in the nuts, having them spread on platter. Serve immedi- ately. Pretty and good.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive