Melting Pistachio Paste
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- seven oz. of pistachios
- two oz. of almonds through
- two tablespoonfuls of syrup
- eight oz. of sugar
- three tablespoonfuls of icing sugar
Method
- Put seven oz.
- of pistachios and two oz.
- of almonds through the crusher;
- both should have been just skinned.
- Put the paste into the mortar;
- add to it two tablespoonfuls of syrup, strongly flavoured with vanilla, followed by eight oz.
- of sugar, cooked to the small-crack stage, and added to the paste little by little.
- Transfer the paste to a marble slab, and finish it by combining three tablespoonfuls of icing sugar with it.
- The Preparation and Cooking of Various Pastry Crusts used in Cookery