Pistache Cream

Ingredients

• a half-pound of pistache nuts
• a spoonful of brandy
• a quart of cream
• the yolks of 4 well-beaten eggs
• half a pound of sugar
• a spoonful of spinach-juice

Method

1. 1

   Beat to a paste in a mortar a half-pound of pistache nuts with a spoonful of brandy.

2. 2

   Mix with a quart of cream and the yolks of 4 well-beaten eggs.

3. 3

   Sweeten with half a pound of sugar, and place the mixture over the fire, stirring gently until it thickens.

4. 4

   When cold, freeze.

5. 5

   If you wish to color this cream, put to it a spoonful of spinach-juice.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 22. The excerpt below is the record exactly as published.

PISTACHE CREAM Beat to a paste in a mortar a half-pound of pistache nuts with a spoonful of brandy. Mix with a quart of cream and the yolks of 4 well-beaten eggs. Sweeten with half a ICE-CREAMS AND WATER-ICES 95 pound of sugar, and place the mixture over the fire, stirring gently until it thickens. When cold, freeze. If you wish to color this cream, put to it a spoonful of spinach- juice. BASPBEBBY CBEAM Eub a quart of the fruit through a hair sieve to extract the seeds ; then mix with a quart of cream, sweeten with half a pound of sugar

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