vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Butter
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 43. The excerpt below is the record exactly as published.
Pistachio Butter. Put into boiling water half pound of pistachios, and keep them on the side of the fire until the peel may be easily re- moved. Drain, cool in cold water, clean the pistachios, and finely pound while moistening them with water. Add two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.