Almond Cream
From Choice cookery, 1888
This may be coloured if liked with a few drops of cochineal.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1554Calories
50 gProtein
175 gCarbs
75 gFat
Full nutrition (32 nutrients)
Calories1554 kcal
Protein50 g
Carbohydrates175 g
Fiber9.2 g
Sugars160 g
Total Fat75 g
Saturated Fat21 g
Monounsaturated Fat33 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium2088 mg
Calcium1416 mg
Iron3.2 mg
Magnesium336 mg
Phosphorus1412 mg
Zinc6.5 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.2 mg
Folate0 mcg
Choline174 mg
Water862 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 56. The excerpt below is the record exactly as published.
A few drops almond essence Mix the Flor-ador with a little cold milk and pour over remainder boiling ; pour back into pan and boil slowly 5 minutes, then add sugar and eggs beaten, and stir over a very gentle heat until it thickens ; allow this to get quite cold, then freeze. Put into freezing machine about 21b. of broken ice and lib. of rough salt. ALMOND CREAM. 4oz. Flor-ador Food I 4oz. castor sugar I A few drops almond 1 quart milk | 3oz. almonds, roughly chopped
Cook this with the app: pantry check, scaling, and the assistant.