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Puddings and Creams
milk almond ice
Milk of Almond Ice (with sweet and bitter almonds, and orange water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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One-half pound of almonds, shells and skins removed
Cold water
Three bitter almonds
Four tablespoons of powdered sugar
One-half tablespoon of orange water


"Take one-half pound of almonds. Remove the shells and skins, and put them into a large receptacle of cold water. Add three bitter almonds to the number. Remove them from the water, and pound them up in a bowl, adding from time to time a little water. Then add more water and put them into a cheese-cloth and wring it, to extract all the juices you can. Then pound them some more, adding water, and squeeze out as before. To the milk you have extracted from the almonds add four tablespoons of powdered sugar and one-half tablespoon of orange water; put into the freezer and freeze. If desired, you can put half the quantity of almonds and the other half of cantaloup seeds, pound together, and proceed in the same manner. This combination is refreshing and delicious."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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