Almond Ice Cream
From Blue Ribbon cook book, 1905
Another flavor is produced by blanching the almonds, roasting them in the oven to a golden brown, and pounding to a smooth paste in a mortar with a little sugar and cream.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 62. The excerpt below is the record exactly as published.
Almond Ice Cream—aAfter blanching the almonds, pound them to a paste, adding a little rose-water to prevent their oiling; then add it to any 104 Blue Ribbon Cook Book of the above ice-creams for flavor. Use about 3 ounces of almonds to the quart of ice cream
Cook this with the app: pantry check, scaling, and the assistant.