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Burnt Almond Ice Cream
From Lowney's cook book, 1907
Serves 6
Freeze.
Presented as published in 1907. 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
167Calories
5 gProtein
13 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories167 kcal
Protein4.6 g
Carbohydrates13 g
Fiber2.3 g
Sugars8.4 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium0.1 mg
Potassium157 mg
Calcium54 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Caffeine0 mg
Water1.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.
Burnt Almond Ice Cream Blanch and chop one cup almonds. Caramelize four tablespoons sugar; add chopped almonds. When cold, pound to a powder. Add to French Ice Cream with one teaspoon almond extract
Cook this with the app: pantry check, scaling, and the assistant.