Pistachio Ice
From The complete Indian housekeeper & cook, 1898
A glass of cura^oa improves it.
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
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 245. The excerpt below is the record exactly as published.
Pistachio Ice. — Take 16 units of pistachio nuts, and remove the skin. Then dry in the oven until crisp. Pound in a mortar with 8 units white sugar and enough cream to make into a paste. Rub through a sieve, and add 20 units custard, made with 4 units yolk of egg, and 10 of cream, colour with a pale greening, and freeze. A glass of cura^oa improves it
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