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Agnes B. Marshall

17.—Burnt Almond Cream Ice

Crème de Pralines

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Book of Ices
Book of Ices

By Agnes B. Marshall

Published 1885

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Method

Blanch and peel the almonds; put them in a sauté pan with an ounce of fresh butter and an ounce of castor sugar, and fry till a dark brown colour. Then po

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