Almond and Orange Ice

Ingredients

• one ounce of sweet almonds
• one pint of cream
• the yolks of three eggs
• half a pound of loaf sugar
• a cupful of water
• the thin rind of an orange
• three-quarters of a pint of orange-juice
• a piece of cardboard

Method

1. 1

   Blanch and pound almonds with orange-flower-water.

2. 2

   Combine with cream and beaten egg yolks, stirring until thick.

3. 3

   Cool, freeze, and prepare syrup with sugar, water, egg white, and orange rind.

4. 4

   Add orange juice, strain, and freeze.

5. 5

   Layer almond and orange ice in a mould.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 132. The excerpt below is the record exactly as published.

Almond and Orange Ice. — Blanch and pound one ounce of sweet almonds with a little orange-tiower-water to prevent them oiling. Put them into a saucepan with one pint of ■cream and the yolks of three eggs well beaten. Stir constantly till the egg thickens, then pom- it out, let it cool, put it into the freezing-pot, and work the handle until it is sufficiently frozen. Put half a pound of loaf sugar and a cupful of water into an enamelled saucepan, wdth the white of an egg beaten to a stiff froth, and the thin rind of an orange. Put it on the fire and bring it to a syrup, then add to it three-quarters of a pint of orange-juice. Slr.dn this and freeze it like the almond cream. Put a piece of cardboard

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