Pistachio Ice-Cream
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
PISTACHIO ICE-CREAM Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk
Cook this with the app: pantry check, scaling, and the assistant.