{"id":6500,"slug":"pistache-ice-cream","title":"Pistache ice cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vanilla ice cream mixture","one-quarter pound of pistachio nuts","a little orange flower water","two ounces of sugar"],"ingredients_norm":["vanilla ice cream mixture","pistachio nut","little orange flower water","sugar"],"steps":["Prepare a vanilla ice cream mixture.","Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar.","Infuse in the vanilla ice cream mixture, and strain when hot.","Allow to become cold, color a very light green, and freeze."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w137:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b4e954e26037035761817254d3e7242c04fb24335e86edf5bd2054b4043f8a5c","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pistache-ice-cream"}