Heart to Hearth Cookery

  Pound your pistachio nuts very fine in a mortar, and put them in the pan where you dropped your yolks of eggs, mix the whole together add some pounded loaf sugar to it keeping stirring it constantly.  The pistachio nuts were ground fine in the darker marble mortar and pestle and the loaf sugar in the white marble for the 1772 receipt (recipe) for Pistachio Nut Cream Ice.

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