Pistachio Ice Cream. — Blanch and peel
a quarter of a pound of pistachios, and pound
them to a smooth paste with a few drops of
rose-water. Beat the yolks of six eggs, and
pour over them a pint and a half of hoiling milk ;
add four ounces of powdered sugar, and stir the
custard over the fire until it begins to thicken ;
then pour it out, and when cool stir into it
the poimded pistachios and a tea-spoonful of
spinach colouring✪ Pistachio Ice Cream. Pass the whole through a
sieve ; mould and freeze. If preferred, the
pistachio paste can he mixed with cream instead
of custard. Time, about a quarter of an hour
to boil the custard. Sufficient for a quart of
ice cream. Probable cost, 2s.
Pistachio Kernels,Burnt.— Blanch and
peel a quarter of a pound of freshlj'- imported
pistachio kernels, and put them in a gentle
oven until they are quite dry and hot through.
Put half a pound of loaf sugar into a saucepan
with just enough water to dissolve it, and
add a few drops of vanilla flavouring and
of spinach juice. Let the sugar boQ until
it is nearly, but not quite, brittle; then take
the saucepan from the fire, throw in the pis-
tachios, and stir them about in the sugar
until they are well covered with it, taking
care that the sugar does not stick to the sides
of the pan. Turn all out of the pan, and lay
the kernels on a sieve ; cover them over, and
leave them for a few minutes. Pick the sugar
from them, put it again into the pan with
enough water to dissolve it, and boil again
until it reaches the same point as before. Throw
in the kernels, stir them about, and when they
are once more covered take them out ; repeat the
operation a third time, imtil the kernels are
twice their original size, when they are ready
for use. If required, a few more drops of
spinach colouring may be put in the last time
of boiling. Time, about an hour. Probable
cost, pistachios, 4s. per pound.
Pistachio Macaroons. — Blanch seven
ounces of pistachios and seven ounces of Jordan
almonds, and pound them in a mortar to a
smooth paste, adding the white of an egg —a few
drops at a time. Put with these ingredients a
quarter of a pound of pounded sugar, a table-
spoonful of cura9oa, and a tea-spoonful of
spinach juice✪ Pistachio Macaroons for colom-ing. "When the mixture
is pounded to a smooth but firm paste, form it
into balls nearly an inch in diameter, and lay
these on a baking-sheet. Leave a little distance
between the macaroons, and bake in a gentle
oven until they are hard and set. Turn them
upside down, and brush the back of the baking-
sheet with a little water, which will make it
easier to lift off the macaroons. Keep them
in a cool, dry place until wanted. Time to
bake the macaroons, about twenty minutes.
Probable cost, 2s. per pound.
Pistachio Nuts. — Pistachia or Pistachio
nuts, (says McCuUoch), are the fruit of the
Fistachia vera, a kind of turpentine tree. It
grows naturally in Arabia, Persia, and Syria ;
also in Sicily, whence the nuts are annually
brought to us. They are oblong and pointed.
Page 1231 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pistachio Ice Cream. — Blanch and peel a quarter of a pound of pistachios, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs, and pour over them a pint and a half of hoiling milk ; add four ounces of powdered sugar, and stir the custard over the fire until it begins to thicken ; then pour it out, and when cool stir into it the pounded pistachios and a tea-spoonful of spinach colouring. Pass the whole through a sieve ; mould and freeze. If preferred, the pistachio paste can he mixed with cream instead of custard. Time, about a quarter of an hour to boil the custard. Sufficient for a quart of ice cream. Probable cost, 2s.
Pistachio Kernels,Burnt.— Blanch and
peel a quarter of a pound of freshlj'- imported pistachio kernels, and put them in a gentle oven until they are quite dry and hot through. Put half a pound of loaf sugar into a saucepan with just enough water to dissolve it, and add a few drops of vanilla flavouring and of spinach juice. Let the sugar boQ until it is nearly, but not quite, brittle; then take the saucepan from the fire, throw in the pistachios, and stir them about in the sugar until they are well covered with it, taking care that the sugar does not stick to the sides of the pan. Turn all out of the pan, and lay the kernels on a sieve ; cover them over, and leave them for a few minutes. Pick the sugar from them, put it again into the pan with enough water to dissolve it, and boil again until it reaches the same point as before. Throw in the kernels, stir them about, and when they are once more covered take them out ; repeat the operation a third time, imtil the kernels are twice their original size, when they are ready for use. If required, a few more drops of spinach colouring may be put in the last time of boiling. Time, about an hour. Probable cost, pistachios, 4s. per pound.
Pistachio Macaroons. — Blanch seven ounces of pistachios and seven ounces of Jordan almonds, and pound them in a mortar to a smooth paste, adding the white of an egg —a few drops at a time. Put with these ingredients a quarter of a pound of pounded sugar, a tablespoonful of cura9oa, and a tea-spoonful of spinach juice for colom-ing. "When the mixture is pounded to a smooth but firm paste, form it into balls nearly an inch in diameter, and lay these on a baking-sheet. Leave a little distance between the macaroons, and bake in a gentle oven until they are hard and set. Turn them upside down, and brush the back of the bakingsheet with a little water, which will make it easier to lift off the macaroons. Keep them in a cool, dry place until wanted. Time to bake the macaroons, about twenty minutes. Probable cost, 2s. per pound.
Pistachio Nuts. — Pistachia or Pistachio nuts, (says McCuUoch), are the fruit of the Fistachia vera, a kind of turpentine tree. It grows naturally in Arabia, Persia, and Syria ; also in Sicily, whence the nuts are annually brought to us. They are oblong and pointed.
Records on this page
Pistachio Ice CreamPistachio Macaroons