M. aux Avelines
From The "Queen" cookery books: Ices, 1902
Can also be made with almonds, using 6oz. of sweet and 0.5oz. of bitter almonds.
Presented as published in 1902. 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
2272Calories
78 gProtein
259 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories2272 kcal
Protein78 g
Carbohydrates259 g
Fiber9.5 g
Sugars228 g
Total Fat105 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1504 mg
Sodium601 mg
Potassium1295 mg
Calcium396 mg
Iron11 mg
Magnesium230 mg
Phosphorus1170 mg
Zinc7.9 mg
Copper2.2 mg
Manganese7 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.3 mg
Folate192 mcg
Choline1181 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
M. aux Avelines. — Blanch, drain, and dry 4oz, of filberts, and bake them just long enough to crisp without colouring them very much ; when cold pound them, adding a spoonful of new milk or cream now and again. To this paste pour five glasses (containing rather more than a third of a pint each) of boiling milk, or single cream, cover it closely, and let it stand till only just lukewarm ; meanwhile be, at lightly the yolks of eight eggs, and with the nut- flavoured milk, and 8oz. of sugar, make a custard, dissolving in it about half an ounce of best leaf gelatine
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