To Make Pistato-cream Recipe
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.
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