Chapter XXI · Ices and Sherbets · No. 2753
2753—Walnut Ice-cream
Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water, and set them to infuse for twenty minutes in boiling milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2753, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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