Pistache Ice Cream
From Home dissertations, 1891
Presented as published in 1891. 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
1816Calories
51 gProtein
70 gCarbs
148 gFat
Full nutrition (23 nutrients)
Calories1816 kcal
Protein51 g
Carbohydrates70 g
Fiber16 g
Total Fat148 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium2354 mg
Calcium348 mg
Iron8.2 mg
Magnesium267 mg
Phosphorus1250 mg
Zinc5.4 mg
Copper2.5 mg
Manganese2.5 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water77 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.
PISTACHE ICE CREAM. To prepare pistache nuts for ice cream, pour boiling water over them; let them stand a few moments, drain, and cover again with boiling water, when the skins will slip off quite easily. They are then pounded to a paste in a mortar and mixed with the cream
Cook this with the app: pantry check, scaling, and the assistant.