To make Pistato-Cream

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

Originalrezept:

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.

Übersetzung:

Pistaziencreme

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Pistato-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 086,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-pistato-cream (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.