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Burnt Almond Cream

Name: Burnt Almond Cream
Yield: 16 servings
Ingredients: ½ gallon of very rich cream; 6 tablespoons of granulated sugar; ½ pound of blanched almonds

From The Blue grass cook book, 1904

Serves 16

If the cream is not rich, make a custard of yolks of 3 eggs, ½ cup of sugar, and 1 quart of sweet milk. Add to former when cool. Freeze.

Presented as published in 1904. 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

502Calories

5 gProtein

12 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories502 kcal

Protein5.4 g

Carbohydrates12 g

Fiber1.8 g

Sugars5.3 g

Total Fat49 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol121 mg

Sodium24 mg

Potassium217 mg

Calcium110 mg

Iron0.5 mg

Magnesium45 mg

Phosphorus135 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.6 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate6.2 mcg

Choline7.4 mg

Caffeine0 mg

Water69 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 46. The excerpt below is the record exactly as published.

BURNT ALMOND CREAM Mrs. John T. Hedges ^ gallon of very rich cream, 6 tablespoons of granulated sugar^ ^ pound of blanched almonds

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