Almond Ice

Ingredients

• Two PINTS of milk
• eight ounces of cream
• two ounces of orange-flower water
• eight ounces of sweet almonds
• four ounces of bitter almonds

Method

1. 1

   Pound the almonds in a marble mortar, pouring in a few drops of water.

2. 2

   When thoroughly pounded, add the orange-flower water and half of the milk; pass this through a cloth.

3. 3

   Boil the rest of the milk with the cream and keep stirring; as soon as it thickens, pour in the almond milk.

4. 4

   Give it one boiling, then cool before pouring it into the mold for freezing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 244. The excerpt below is the record exactly as published.

Two PINTS of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces of bitter almonds ; pound all in a marble mortar, pouring in from time to time a few drops of water ; when thoroughly pounded add the orange-flower water and half of the milk ; pass this, tightly squeezed, through a cloth ; boil the rest of the milk with the cream and keep stirring it with a wooden spoon ; as soon as it is thick enough, pour in the almond milk ; give it one boiling, take it ofl and let it cool in a bowl or pitcher before pouring it into the mold foi freezing. A EEFRESHiNG ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly-bag to make a pint of juice ; add a pint each of the water and sugar ; pour the whole, boiling hot, on to whites of three eggs, beaten to a stiff froth, and whip the mixture thor- oughly. When cool, freeze in the usual manner. Part red raspberry j uice is a much finer flavor. Any juicy fruit may be prepared in this manner. OEANGE-WATER ICE. ALMOND ICE

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