The 1772 receipt (recipe) for Pistachio Nut Cream Ice describes 4 yolks of eggs for every pint of cream you are to employ. For the two pints of cream used, it required eight egg yolks.
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Posted by: hearttohearthcookery | August 27, 2013
Eggs for Every Pint
Posted in confectionery, culinary history, food, food history, ice cream, Pistachios, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
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