Pistachio Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart of ice cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1231. The excerpt below is the record exactly as published.
Pistachio Ice Cream. — Blanch and peel a quarter of a pound of pistachios, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs, and pour over them a pint and a half of hoiling milk ; add four ounces of powdered sugar, and stir the custard over the fire until it begins to thicken ; then pour it out, and when cool stir into it the poimded pistachios and a tea-spoonful of spinach colouring
Cook this with the app: pantry check, scaling, and the assistant.