Pistachio Cream

Name: Pistachio Cream
Ingredients: i oz. Cox’s Gelatine; i pint whipped Cream; pint Milk; I oz. Castor Sugor; A few drops Cox’s Vanilla Essence; 1 ©z, Pistachio Kernels

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

1724Calories

53 gProtein

106 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories1724 kcal

Protein53 g

Carbohydrates106 g

Fiber2 g

Sugars77 g

Total Fat125 g

Saturated Fat69 g

Monounsaturated Fat32 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol385 mg

Sodium186 mg

Potassium1328 mg

Calcium822 mg

Iron1.5 mg

Magnesium118 mg

Phosphorus816 mg

Zinc3.4 mg

Copper1 mg

Manganese0.3 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A959 mcg

Vitamin E3.1 mg

Vitamin K8.9 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.6 mg

Folate23 mcg

Choline133 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.

PISTACHIO CREAM. i oz. Cox’s Gelatine. A few drops Cox’s Vanilla I oz. Castor Sugor. Essence. i pint whipped Cream. 1 ©z, Pistachio Kernels. pint Milk

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