Pistachio Cream

Ingredients

• eight ounces of pistachio kernels
• a spoonful of orange-flower water
• six ounces of white sugar
• an ounce and a half of clarified isinglass
• a teaspoonful of spinach juice
• a pint of well whipped cream

Method

1. 1

   Remove the outer skin from pistachio kernels, preserve their color in cold water, dry them, and pound them into a paste with orange-flower water.

2. 2

   Mix in sugar and clarified isinglass.

3. 3

   Add spinach juice or green coloring, then mix with whipped cream.

4. 4

   Place in an oiled mold and embed in ice until set.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 184. The excerpt below is the record exactly as published.

pistachio cream. To make pistachio cream, the cook should 120 CROSSE AND BLACKWELL'S bear in mind as much as possible to pre- serve the delicate flavour of the pimento kernel, and that any other flavour added to it, unless carefully chosen, will overpower the flavour of the pistachio kernels themselves. Take say eight ounces of pistachio kernels, throw them into boiling water, and rub them so as to remove the outer skin. Then place them in cold water in order to preserve their colour. Take them out of the cold water when cold and dry them in a cloth. Now pound them in a pestle and mortar, and mix with them a spoonful of orange-flower water, till they become a bright smooth paste. Next add six ounces of white sugar, and also mix in about an ounce and a half of clarified isinglass — that is, isinglass that has been dissolved in water and clarified with white of egg. As a rule the green colour of the pimento kernel itself will not be sufficient to impart colour to the cream. The cook should therefore add a teaspooful of spinach juice, or, still better, a teaspoonful of green colouring matter, sold in bottles, such as Breton’s colouring. Now mix the whole in with a pint of well whipped cream

Cook this with the app: pantry check, scaling, and the assistant.