vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Praline (French Almond Ice)
From With a saucepan over the sea, 1902
Serves 6
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
738Calories
25 gProtein
65 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein25 g
Carbohydrates65 g
Fiber4.1 g
Sugars54 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol307 mg
Sodium115 mg
Potassium486 mg
Calcium217 mg
Iron2.7 mg
Magnesium116 mg
Phosphorus394 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate36 mcg
Choline212 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 70. The excerpt below is the record exactly as published.
PRALINE. (French Almond Ice.) Blanch, chop, and brown ^ pound of almonds, stir them with 4 ounces of sugar until a reddish color, then pound to a paste. Add i}4 pints of boiling milk, yolks of 8 eggs, and 6 ounces of sugar. Stir till thick, add ij4 ounces of gelatine, melted ; strain all carefully, and add i pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.