Posted by: hearttohearthcookery | June 23, 2012

Is it Burnt Filbert or Barcelona Nut Ice Cream?

Hands-on with Burnt Filberts

My first ice cream for 2012 was Burnt Filbert Ice Cream.  The very first line of this 18th century receipt (recipe) stated: Roast some Barcelona nuts well in the oven, and pound them.  Those of us who read and interpret 18th century receipts (recipes) are accustomed to this change in terminology in the same receipt.  The Romans introduced a very fine filbert to Spain which became known as the Barcelona nut.  The filberts that the children are assisting in pounding may not be exactly a Barcelona nut but they roasted well and are shown in the wood bowl with the well-browned husk (not burned) removed.

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