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Pistachio Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a little more than a pint of cream.
Presented as published in 1892. 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
394Calories
5 gProtein
10 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein5.5 g
Carbohydrates10 g
Fiber1.3 g
Sugars2.1 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium16 mg
Potassium255 mg
Calcium70 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.8 g
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1230. The excerpt below is the record exactly as published.
Pistachio Cream. — Blanch and peel a quarter of a pound of pistachio nuts, and pound them to a smooth paste, with a little rose or orange-flower water. Stir the paste into a pint of thick cream, add a table- spoonful of sugar and a table-spoonful of brandy
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