Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
222
Calories
6g
Protein
18g
Fat
9g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- two ounces of pistachio nuts
- one quart of vanilla cream mixture
Directions
1
Blanch two ounces of pistachio nuts; this is done by pouring over them boiling water: after a few minutes the skins can be easily removed. Pound the nuts in a mortar to a smooth paste, using a little cream to prevent their oiling. Add this quantity of nuts to one quart of vanilla cream mixture No. 3; color it green, the shade of green peas; flavor with a little orange-flower water, then freeze. When nuts are not obtainable, the flavor of pistachio can be produced with orange-flower water and a very little bitter almond.
By Mary Ronald ·
Recipe sourced from
gutenberg