Ingredients Jump to Instructions ↓

  1. 6 ounces pistachio nuts

  2. 1 pint cream

  3. 2 tablespoons rosewater

  4. 1 ounce sugar

Instructions Jump to Ingredients ↑

  1. Instructions Blanch the nuts, and pound them well with the rosewater, until the consistency of paste. Add the cream, and put into a small saucepan with the sugar, and let it just boil. Allow it to cool, and put it into jelly or custard glasses. Serve cold.


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