Almond Ice Cream
From Blue Ribbon and Pure Gold 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 and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 62. The excerpt below is the record exactly as published.
Almond Ice Cream—After blanching the almonds, pound them to a paste, adding a little rose-water to prevent their oiling; then add it to any of the above ice creams for flavor. Use about 3 ounces of almonds
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