Paghoton Anthous Portokaleas (Orange Blossom Ice)
From Banquets of the nations, 1911
Serves 8
Serve on a folded napkin.
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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 85. The excerpt below is the record exactly as published.
Paghoton Anthous Portokaleas (Orange Blossom Ice.) Bruise to a paste a pound of very fresh pistachios in a mortar, with a handful of sugar. Dilute with two pints of nearly cold English cream ; let it infuse for half an hour ; pass the preparation through a sieve, and freeze in the usual manner. Ten minutes previous to dressing the ice, gradually introduce into it five or six tablespoonfuls of genuine orange-blossoms
Cook this with the app: pantry check, scaling, and the assistant.