Photo: Sara Cervera
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 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 excellent cream.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg