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Almond Cream Ice
From The thorough good cook, 1895
Serves 6
Use bitter almonds for best flavor.
Presented as published in 1895. 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
579Calories
8 gProtein
47 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein7.6 g
Carbohydrates47 g
Fiber3.5 g
Sugars38 g
Total Fat42 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol80 mg
Sodium17 mg
Potassium284 mg
Calcium124 mg
Iron1.1 mg
Magnesium81 mg
Phosphorus181 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.
Almond Cream Ice. Take six ounces of bitter almonds (sweet ones will not do), blanch them, and pound them in a mortar, adding by us THE THOEOUGU GOOD COOK. degrees a little rose-water. Boil them gently in a pint of cream till you tind tliat it is highly flavoured with them. Then pour the cream into a bowl, stir in half a pound of powdered loaf-sugar
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