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Pistachio Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
948Calories
16 gProtein
161 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories948 kcal
Protein16 g
Carbohydrates161 g
Fiber7.2 g
Sugars106 g
Total Fat28 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium540 mg
Potassium650 mg
Calcium229 mg
Iron18 mg
Magnesium81 mg
Phosphorus333 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate77 mcg
Choline6.7 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 100. The excerpt below is the record exactly as published.
Pistachio sauce. Freeze a very hard ; take out with an ice cream scoop which forms a pyramid; roll these in b; put on plates and surround with c, and serve. PISTACHIO SAUCE. (a) One cup sugar, one scant tablespoon arrowroot, two cups boiling water. (b) 1 teaspoon vanilla, one-half teaspoon bitter almond extract, or use pistachio flavoring, and one-half cup chopped pistachio nuts, or two tablespoons maraschino
Cook this with the app: pantry check, scaling, and the assistant.