Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of pistachios^
- four savoy biscuits
- eight eggs
Directions
Blanch a pound of pistachios^ and pound them as fine as possible^ moistening the paste with the white of an egg when pounding. Take three or four Savoy biscuits, and steep them in cream or milk to pound them with the paste ; then take eight eggs, and beat the whites to a strong froth as white as snow ; take half the yolks, and mix them with the biscuits and pistachios. When pounded very fine, sweeten it to taste; add candied lemon-peel cut fine, and then mix in your whisked whites of eggs. Line your tart- pan, and ornament it. Pour in the pistachios, &c., and put it into the oven immediately. When baked, ice it, and serve very hot.