vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Butter
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 38. The excerpt below is the record exactly as published.
PISTACHIO BUTTER Put into boiling water eight oz. of pistachios, and keep them on the side of the fire until the peel may be easily removed. Drain, cool in cold water, clean the pistachios, and finely pound while moistening them with a few drops of water. Add two oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.