To make Pistato-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 086


Take half a Pound of Pistato-Nuts, break them, and blanch the Kernels, and beat all (except a Dozen, that you must keep to slice, to lay on the Top of the Cream) with a little Milk; then put them into a Pint of Cream, with the Yolks of two Eggs, and sweeten it with fine Sugar: To this Quantity put a Spoonful of the Juice of Spinage, stamp’d and strain’d; set it all over the Fire, and let it just boil; and when you send it up, put the slic’d Kernels on the Top. If you like it thick, you may put in the White of one Egg.




Marlene Ernst

Marlene Ernst (Transkription): "To make Pistato-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 086,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.