Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- a pint of thick cream
- a pint of cream --
- a pint of cream
- six bitter
- cinnamon
Directions
Take a quarter of a pound of pistachios for a pint of thick cream. Blanch and pound your pistachios, moistening them with cream, whilst pounding, to prevent their oiling. Put them into the cream, prepared as before; and when thick enough, take it off the fire, and strain it through a tamis; rub it with a wooden spoon, so that as much as possible of the pistachios is rubbed through. Let it cool, and finish as before.
GLACE DE CEEME AUX AHAI^DES.
Take eighteen sweet almonds, and six bitter, for a pint of cream — not more, as the flavour
158 ICES.
will be too strong; blanch and pound the al- monds with a little cream^ to prevent it oiling: when pounded^ add it to the eream, and finish the same as before. If too thick, strain it when you take it off the fire. You can put this into moulds^ like tablets, biscuits, cannelons, and fromages, which are called fromages glaces. This has a very delicate flavour.
GLACE D£ CREME AUX MAKBONS.
Take twenty chesnuts for a pint of cream; roast and peel them; then pound them fine, moistening them with a little cream, and rub them through an ice-sieve ; add it to the cream as before; finish the same. You may add a little vanilla, if you like, and a small bit of cinnamon, or either alone. You may serve the chesnuts as follows also.