Almond Cream Ice
From Cassell's dictionary of cookery, 1892
Serves 6
Time to freeze: about half an hour.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 125. The excerpt below is the record exactly as published.
Almond Cream Ice. — Blanch and pound two ounces of sweet almonds with a tea-spoonful of rose-water and a little loaf sugar; add gradually a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.