Almond Ice

Ingredients

• Beat the yolks of sixteen eggs
• 1 lb. of sugar
• Yz lb. of blanched almonds
• two cupfuls of water
• a teacupful of candied orange and lemon peel

Method

1. 1

   Beat egg yolks with sugar until creamy.

2. 2

   Pound almonds with egg white to a paste.

3. 3

   Add water, stir over heat until thick but not boiling.

4. 4

   Add candied peel and freeze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 225. The excerpt below is the record exactly as published.

lbs. of sugar in four quarts of water. Let it then come slowly to a boil ; add the white of an egg, well beaten, to the water, and boil ten minutes, when it may be strained and bottled. j French Ice-creams are based on custards made of scalded milk and the yolks of eggs, and stirred while freezing. Mousses, Biscuits, and Parfaits are made of whipped cream, which is frozen without stirring. American Ice-creams are made of cream (or milk) and sugar, flavored by extracts or by fruits, and stirred while freezing. Punches and Sherbets are water ices to which liquors have been added. Fruits should be pulped and strained to discard ski'is and seeds, and also to avoid lumps in the cream. Cream or Milk should be scalded to facilitate smoothness. Condensed Milk may be used by re- ducing it with water. Freezing Mixture. — Three parts of ice, crushed, to one part of coarse salt, is the ordinary proportion. More salt is used for frappes. Moulds should be packed full and all joints around the cover filled with butter to keep out the ice and salt. To unmould, wrap the mould form a moment in a towel dipped in hot water and wrung out. Almond Ice. — Beat the yolks of sixteen eggs with i lb. of sugar until creamy. Pound to a paste Yz lb. of blanched almonds with the white of one egg. Add two cupfuls of water, put in a double boiler, and stir over the fire until thick, but not boiling. Add a teacupful of candied orange and lemon peel

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