1438. PISTACHIO CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Parboil eight ounces of pistachio kernels for two minutes in boiling water.
  2. Remove the skin, wash and wipe the kernels.
  3. Pound the kernels in a mortar with six ounces of sugar and a dessertspoonful of orange-flower water.
  4. Rub the whole through a fine hair-sieve, and place it in a large basin.
  5. Add to the pounded pistachios a spoonful of the green extract of spinach (No. 285), a pint of whipped cream, and one ounce and a half of clarified isinglass.
  6. Mix well together.
  7. Pour the cream into an oiled mould.
  8. Set it in ice in the usual way.
Original Text
1438. PISTACHIO CREAM. PARBOIL eight ounces of pistachio kernels for two minutes in boil- ing water; then remove the skin, wash and wipe the kernels, and pound them in a mortar with six ounces of sugar and a dessert- spoonful of orange-flower water; rub the whole through a fine hair- sieve, and place it in a large basin. Add to the pounded pistachios a spoonful of the green extract of spinach (No. 285), a pint of whipped cream, and one ounce and a half of clarified isinglass; mix well toge- ther, pour the cream into an oiled mould, and then set it in ice in the usual way.
Notes
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