Chapter XXI · Ices and Sherbets · No. 2754
2754—Pistachio Ice-cream
Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2754, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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