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Agnes B. Marshall

54.—Spanish Nut Cream Ice

Crème de Noisettes

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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

Break a pint of Spanish nuts and bake the kernels till crisp, then pound them till smooth, and add the raw yolks

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