vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pistache Ice Cream
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
831Calories
14 gProtein
71 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein14 g
Carbohydrates71 g
Fiber1 g
Sugars63 g
Total Fat56 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol275 mg
Sodium124 mg
Potassium483 mg
Calcium260 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus335 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline132 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.
PISTACHE ICE CREAM. Excellent Rye, N, Y. Blanch a quarter of a pound of pictachio nuts by pouring boiling water over them, let them stand ten minutes until skin slips off. Grind to powder. Make a custard of six eggs, one quart of milk, one pound of sugar ; cook to a custard. When cold, add one quart of rich cream, the pistachio nuts, enough green vegetable paste to give desired shade of green
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