vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Sauce
From How we cook in Tennessee .., 1906
Serves 4
The whipped cream may be tinted green.
Presented as published in 1906. 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
442Calories
7 gProtein
27 gCarbs
34 gFat
Full nutrition (24 nutrients)
Calories442 kcal
Protein7.2 g
Carbohydrates27 g
Fiber2.1 g
Sugars17 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium337 mg
Calcium71 mg
Iron1 mg
Magnesium36 mg
Phosphorus181 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
Pistachio Sauce. — One cupful thick cream, one-third cup sugar, with pistachio flavoring whipped solid through; blanch and chop half cup pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.