Pistachio Cream
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
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
Nutrition per serving
2285Calories
33 gProtein
49 gCarbs
218 gFat
Full nutrition (24 nutrients)
Calories2285 kcal
Protein33 g
Carbohydrates49 g
Fiber7.9 g
Sugars0 g
Total Fat218 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium96 mg
Potassium1528 mg
Calcium419 mg
Iron3.9 mg
Magnesium153 mg
Phosphorus834 mg
Zinc3.5 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water277 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 34. The excerpt below is the record exactly as published.
Pistachio Cream. i Fob. Six Pebsons. — 4 ozs. of pistachio nuts ; 1 gill of roseji water ; 1 pint of cream ; sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.