Parfait aux Pistachios
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Parfait aux Pistackes. — Whip a pint of cream very stiffly, sweetening it with 2oz. or 3oz. of caster sugar, flavouring it with a teaspoonful of orange flower water and a few drops of almond essence, and colouring it to a very delicate pistachio green with vegetable colouring, stir quickly into it 3oz. or 4oz. of shelled and blanched pistachios
Cook this with the app: pantry check, scaling, and the assistant.