Pistachio Cream
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Pistachio kernels alone may not impart a good bright color to the cream.
Presented as published in 1880. 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
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 230. The excerpt below is the record exactly as published.
pistachio cream, a receipt for making which will be found under the heading Pistachio Kkknels. We all know pistachio kernels are green. Still, it would be impossible to use a sufficient quantity of them to impart agood bright colour to the cream. When, therefore, the cook is making pistachio cream, she will find it a very great assistance to add some of the green vegetable colouring matter
Cook this with the app: pantry check, scaling, and the assistant.