vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Orgeat Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint and a half of ice cream.
Presented as published in 1892. 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
519Calories
13 gProtein
25 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein13 g
Carbohydrates25 g
Fiber1.8 g
Sugars19 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol328 mg
Sodium111 mg
Potassium272 mg
Calcium123 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus245 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E4.3 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate38 mcg
Choline203 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1042. The excerpt below is the record exactly as published.
Orgeat Ice Cream. — Take one ounce of sweet almonds and two or three bitter ones. Blanch and pound them in a mortar with a little orange-flower water to prevent them oiling. Add gradually a quarter of a pound of powdered sugar, the well-beaten yolks of eight eggs, and a pint ■ of crea
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