Pistache Ice-Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Use harmless vegetable coloring sold by confectioners.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 281. The excerpt below is the record exactly as published.
PISTACHE ICE-CREAM. Pistache ice-cream is made by adding about two ounces of blanched pistache nuts to a quart of any good ice-cream ; the nuts are shelled, boiling water is poured over the ker- nels, and the skins rubbed off with a wet towel ; the nuts are then pounded to a smooth paste in a mortar, a few drops of rosewater being added to prevent oiling, and colored with spinach green
Cook this with the app: pantry check, scaling, and the assistant.