Pistachio Cream
From À la mode cookery, 1902
Chill before serving.
Presented as published in 1902. 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
5169Calories
123 gProtein
255 gCarbs
412 gFat
Full nutrition (33 nutrients)
Calories5169 kcal
Protein123 g
Carbohydrates255 g
Fiber32 g
Sugars87 g
Total Fat412 g
Saturated Fat129 g
Monounsaturated Fat60 g
Polyunsaturated Fat7.7 g
Cholesterol712 mg
Sodium75 mg
Potassium5673 mg
Calcium1477 mg
Iron16 mg
Magnesium602 mg
Phosphorus3102 mg
Zinc13 mg
Copper4.9 mg
Manganese4.8 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A1761 mcg
Vitamin E6 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline157 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 63. The excerpt below is the record exactly as published.
Pistachio Cream Blanch some pistachio-kernels, say a pound, put them into a mortar with a wineglassful of cognac and beat them to a paste. Then add a quart of whipped cream into which a few sheets of dissolved gelatine have been put, and a table-spoonful of castor sugar ; colour with a little of Marshall's sap-green colouring
Cook this with the app: pantry check, scaling, and the assistant.