Pistachio Ice Cream
From The national course in home economics, 1917
Serves 3
Recipe by Ella Brewster.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 227. The excerpt below is the record exactly as published.
PISTACHIO ICE=CREAM. Blanch and peel one-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 one and one-half pints of boiling 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 pounded pis- tachios and a teaspoonful of spinach coloring
Cook this with the app: pantry check, scaling, and the assistant.