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Festec eymessi Caimacle (Pistachio Cream)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
386Calories
6 gProtein
34 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein6.4 g
Carbohydrates34 g
Fiber1.3 g
Sugars25 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium6.5 mg
Potassium294 mg
Calcium101 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline13 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 263. The excerpt below is the record exactly as published.
Festec eymessi Caimacle. (Pistachio Cream.) Blanch about a quarter pound of pistachio kernels, pound them in a mortar with one tablespoonful of orange- flower water, and about a quarter pound of castor sugar ; rub them through a close hair sieve into a basin, add one pint of whipped cream and one ounce of dissolved isin- glas
Cook this with the app: pantry check, scaling, and the assistant.