Almond and Chestnut Cream

Ingredients

• One pint of shelled almonds
• one pint and a half of shelled chestnuts
• one pint of cream
• a pint can of pineapple
• the yolkt. of ten eggs
• half a pound of French candied fruit
• one tablespoonful of vanilla extract
• four of wine
• one pint of water
• one of sugar

Method

1. 1

   Boil the chestnuts for half an hour; rub off the black skins and pound until a paste.

2. 2

   Blanch the almonds and pound in the same manner.

3. 3

   Boil sugar, water, and pineapple juice for twenty minutes.

4. 4

   Beat the yolks of the eggs and stir into the syrup.

5. 5

   Place the saucepan in boiling water and beat until thickens.

6. 6

   Cool in cold water and beat for ten minutes.

7. 7

   Mix almonds and chestnuts with cream and sieve.

8. 8

   Add candied fruit and pineapple, mix with cooked mixture, add flavor and salt.

9. 9

   Freeze as ice cream.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 148. The excerpt below is the record exactly as published.

One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolkt. of ten eggs, half a pound of French candied fruit, one table- spoonful of vanilla extract, four of wine, one pint of water, one of sugar

Cook this with the app: pantry check, scaling, and the assistant.