Pistachia Cream
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.
Pistachia Cream: — Peel your pistachias, and beat them very fine, and boil them in cream ; if ’tis not green enough, add a little juice of spinage ; thicken it with eggs, and sweeten to your taste
Cook this with the app: pantry check, scaling, and the assistant.