Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
58
Calories
1g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- a pound of almonds in the shells
- a quart of cream -- sweeten
Directions
1
POUR hot water on the almonds, and let them stand till the skins will slip m off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream — sweeten and freeze it. The kernels of the common black walnut, /prepared in the same way, make an excel- lent cream.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive