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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
PISTACHIO ICE CREAM
Mrs. Henry C. Buckner
Make a custard of:
1 pint of morning's milk,
1/2 pint of white sugar,
Yolks of 2 eggs.
Pound 1/2 of a vanilla bean and boil with the custard.
When cold, color a delicate green with pure fruit coloring.
Add 1 quart of rich whipped cream.
Put in freezer, and when it begins to congeal add:
1 teacup of sweet almonds, and
1 teacup of pistachio nuts, blanched and powdered.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
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