vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pistachio Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Presented as published in 1907. 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
490Calories
9 gProtein
11 gCarbs
45 gFat
Full nutrition (35 nutrients)
Calories490 kcal
Protein9.2 g
Carbohydrates11 g
Fiber2 g
Sugars0 g
Total Fat45 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol137 mg
Sodium36 mg
Potassium371 mg
Calcium94 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus217 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Alcohol0.2 g
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 64. The excerpt below is the record exactly as published.
Pistachio Cream. ^lb. Pistachio Nuts, i teaspoonful Brandy. Yolks of 2 Eggs, ijpts. of Cream. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.