PISTACHIO CREAM

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Beat the pistachio kernels in a mortar with a spoonful of brandy.
  2. Put the beaten kernels into a toffing-pan with a pint of good cream and the yolks of two eggs beat fine.
  3. Stir it gently over a very slow fire till it grows thick.
  4. Put it into a china soup plate.
  5. When it grows cold, stick it all over with small pieces and serve it up.
Original Text
To make PISTACHIO CREAM. TAKE half a pound of pistachio nuts, take out the kernels, beat them in a mortar with a fpoonful of brandy, put them into a toffing-pan, with a pint of good cream and the yolks of two eggs beat fine, stir it gently over a very slow fire till it grows thick, then put it into a china soup plate, when it grows cold stick it all over with small pieces and serve it up.
Notes
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