Almond Cream

Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream--sweeten and freeze it.

Original Recipe

Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream--sweeten and freeze it. The kernels of the common black walnut, prepared in the same way, make an excellent cream.

Ingredients

grocery
  • 1 pound sweet almonds
  • water, hot (to blanch)
  • 1 quart cream

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

Required Gear

kitchen
Mortar and pestle
kitchen
Mixing bowl
kitchen
Ice cream freezer

* We may earn a commission from these links.

receipt_long

Instructions

  1. 1

    Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream--sweeten and freeze it.

  2. 2

    The kernels of the common black walnut, prepared in the same way, make an excellent cream.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)