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Pistachio Filling for Cake

Name: Pistachio Filling for Cake
Yield: 10 servings
Ingredients: white of one egg; one-half egg shell, cold water; one-half pound confectioners' sugar; one-half teaspoonful orange extract; one-half teaspoonful almond extract; color with Burnett green coloring

From Kirmess cook book, 1907

Serves 10

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

91Calories

0 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories91 kcal

Protein0.3 g

Carbohydrates23 g

Fiber0 g

Sugars22 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium1 mg

Calcium0.3 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 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

Water4.1 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 185. The excerpt below is the record exactly as published.

PISTACHIO FILLING FOR CAKE. White of one egg, one-half egg shell, cold water, one- half pound confectioners' sugar, one-half teaspoonful orange extract, one-half teaspoonful almond extract, color with Burnett green coloring

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