vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Cream
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
454Calories
5 gProtein
27 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein5.5 g
Carbohydrates27 g
Fiber1.3 g
Sugars18 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium255 mg
Calcium71 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 148. The excerpt below is the record exactly as published.
Pistachio Cream. — Whip a pint of thick cream till it is stiff; add to it a quarter of a pound of pounded blanched pistachio kernels, a quarter of a pound of powdered sugar, and half an ounce of isinglass dissolved in a gill of water
Cook this with the app: pantry check, scaling, and the assistant.