Creme de Pistache

Name: Creme de Pistache
Ingredients: a quarter of a pound of blanched almonds; a quarter of a pound of pistachio nuts; a pint of thin cream; a dessert spoon of cornstarch; two well-beaten yolks

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3055Calories

62 gProtein

74 gCarbs

284 gFat

Full nutrition (34 nutrients)

Calories3055 kcal

Protein62 g

Carbohydrates74 g

Fiber22 g

Sugars4.9 g

Total Fat284 g

Saturated Fat100 g

Monounsaturated Fat70 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol482 mg

Sodium98 mg

Potassium2359 mg

Calcium724 mg

Iron8.1 mg

Magnesium459 mg

Phosphorus1379 mg

Zinc7.1 mg

Copper2.4 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E31 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.4 mg

Folate50 mcg

Choline59 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.

CREME DE PISTACHE— ITALIAN Chop fine a quarter of a pound each of blanched almonds and pistachio nuts ; then pound in a mortar until smooth, adding a little egg-white or almond essence, from time to time, to prevent oiling. Mix with a pint of thin cream, in which a dessert spoon of cornstarch has been dissolved. Sweeten well and add two well-beaten yolks

Cook this with the app: pantry check, scaling, and the assistant.