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Almond Ice Cream (Glace a V Amande) a la Teckla

Name: Almond Ice Cream (Glace a V Amande) a la Teckla
Yield: 5 servings
Ingredients: Two cups milk; one cup sugar; yolks of three eggs; the white of one; one teaspoonful cornstarch; three cups cream; quarter pound almond paste; four bitter almonds — finely grated

From The Swedish, French, American cook book, 1918

Serves 5

Garnish with spun sugar.

Presented as published in 1918. 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

859Calories

13 gProtein

62 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories859 kcal

Protein13 g

Carbohydrates62 g

Fiber1.1 g

Sugars53 g

Total Fat63 g

Saturated Fat32 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol305 mg

Sodium125 mg

Potassium410 mg

Calcium268 mg

Iron1.1 mg

Magnesium54 mg

Phosphorus316 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E3.5 mg

Vitamin K3.5 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate35 mcg

Choline141 mg

Caffeine0 mg

Water201 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 484. The excerpt below is the record exactly as published.

mond Ice Cream ( Glace a V Amande,) a la Teckla Two cups milk, one cup sugar, yolks of three eggs and the white of one, one teaspoonful cornstarch, three cups cream, quarter pound almond paste, four bitter almonds — finely grated

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