Pistachio Cream
From Choice cookery, 1888
Presented as published in 1888. 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
2580Calories
46 gProtein
115 gCarbs
218 gFat
Full nutrition (33 nutrients)
Calories2580 kcal
Protein46 g
Carbohydrates115 g
Fiber11 g
Sugars59 g
Total Fat218 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium127 mg
Potassium1669 mg
Calcium454 mg
Iron4.7 mg
Magnesium164 mg
Phosphorus856 mg
Zinc3.6 mg
Copper1.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 33. The excerpt below is the record exactly as published.
PISTACHIO CREAM. 4 oz. pistachio kernels 2 oz. sugar 1 pint cream Juice of 1 lemon oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.