vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Cream
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
592Calories
5 gProtein
9 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein5.1 g
Carbohydrates8.6 g
Fiber0.7 g
Sugars0 g
Total Fat60 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium32 mg
Potassium241 mg
Calcium107 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Pistachio Cream. Blanch 2 ounces of Pistachio nuts, pound them in a mortar to a smooth paste, using a little cream. Add these nuts to 1 quart of cream sweetened and flavored with vanilla and 1 teaspoon of orange flower water
Cook this with the app: pantry check, scaling, and the assistant.