Almond Cream Ice
From The "Queen" cookery books: Ices, 1902
A simpler method is to use custard and flavor with essence of almond or noyeau.
Presented as published in 1902. 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
2137Calories
75 gProtein
124 gCarbs
160 gFat
Full nutrition (34 nutrients)
Calories2137 kcal
Protein75 g
Carbohydrates124 g
Fiber25 g
Sugars83 g
Total Fat160 g
Saturated Fat41 g
Monounsaturated Fat81 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol592 mg
Sodium359 mg
Potassium2519 mg
Calcium1295 mg
Iron9.4 mg
Magnesium615 mg
Phosphorus1731 mg
Zinc9.8 mg
Copper2.2 mg
Manganese4.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A570 mcg
Vitamin E53 mg
Vitamin K4.1 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.7 mg
Niacin (B3)7.9 mg
Folate148 mcg
Choline130 mg
Caffeine0 mg
Water549 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.
llmond Cream Ice. — Blanch and pound 6oz. of c 2 ^0 ICES. Jordan almonds, with six or seven bitter ones, moistening it as you pound, with a spoonful of orange flower water to keep it from oiling ; then pour on to it l-pint of new milk, rather more than luke-| warm, cover the pan and let it stand for one or two^ hours ; when quite cold add it to a pint of more or less rich custard, and freeze it to a batter, when you add to it a few drops of essence of almonds, or a little noyeau, and one-third of a pint of stiffly whipped cream
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