vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pistachio Conserve
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
707Calories
22 gProtein
83 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein22 g
Carbohydrates83 g
Fiber5.8 g
Sugars65 g
Total Fat45 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol312 mg
Sodium118 mg
Potassium794 mg
Calcium151 mg
Iron3.6 mg
Magnesium82 mg
Phosphorus455 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline221 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 150. The excerpt below is the record exactly as published.
pistachio conserve, dust sugar over and serve. To make the pistachio conserve, blanch, dry and pound up a quarter of a pound of pistachio kernels in a mortar ; put a quarter of a pound of sugar and one gill of water into a stewpan and boil up ; add one ounce of butter to the pounded kernels, with some essence of Tangerine orange, a few drops of apple-green colour. Then beat up the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.