{"id":7685,"slug":"pistachio-cream","title":"PISTACHIO CREAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["half a pound of pistachio nuts","one tablespoon of brandy","a pint of rich cream","the yolks of three eggs"],"ingredients_norm":["pistachio nut","brandy","rich cream","egg yolk"],"steps":["Take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy.","Put them in a double boiler with a pint of rich cream and add gradually the yolks of three eggs, well beaten.","Stir over the fire until it thickens.","Then pour carefully into a bowl, stirring as you do so and being careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it cracking).","When cold, stick pieces of the nuts over the cream and serve."],"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/12350","source_ref":"pg:12350:w87:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"490b081a10c270f4ec8226537ccd24212c01c1f845d4da7d81906320c3e25f62","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/pistachio-cream"}