Pistachio Cake

Name: Pistachio Cake
Ingredients: one pound of pistachio nuts; the white of an egg; half a pound of powdered sugar; ten eggs; a little scraped green lemon-peel

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

4381Calories

162 gProtein

356 gCarbs

256 gFat

Full nutrition (34 nutrients)

Calories4381 kcal

Protein162 g

Carbohydrates356 g

Fiber32 g

Sugars224 g

Total Fat256 g

Saturated Fat17 g

Monounsaturated Fat20 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2046 mg

Sodium786 mg

Potassium5059 mg

Calcium841 mg

Iron25 mg

Magnesium565 mg

Phosphorus3357 mg

Zinc17 mg

Copper5.2 mg

Manganese4.9 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A880 mcg

Vitamin E5.8 mg

Vitamin K1.7 mcg

Vitamin B60.9 mg

Vitamin B124.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)0.4 mg

Folate259 mcg

Choline1617 mg

Caffeine0 mg

Water438 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 42. The excerpt below is the record exactly as published.

Pistachio cake. Blanch one pound of pistachio nuts and pound in a mortar with the white of an egg, add a little scraped green lemon- peel, half a pound of powdered sugar, ten eggs

Cook this with the app: pantry check, scaling, and the assistant.