Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of powdered sugar
- one cupful thick cream
- one-third cup sugar
- half cup pistachio nuts
- two squares of baker's chocolate
- two cups sugar
- one cup sweet milk
- one ounce baker's chocolate in half cup hot water
- one cup sugar
- half cup hot water
Directions
GRAND PRIZE
(The highest honor)
Awarded to
ST. LOUIS EXPOSITION.
For sale by all representative grocers
beating hard all the time ; add one cup of powdered sugar and the stiffly beaten white of egg. Serve at once.— Tennessee Cook Book.
Pistachio Sauce. — One cupful thick cream, one-third cup sugar, with pistachio flavoring whipped solid through; blanch and chop half cup pistachio nuts ; serve ice cream in sherbet cup, with sauce on top and sprinkle with nuts. The whipped cream may be tinted a delicate green. — Mrs. Heibick.
Chocolate Sundays. — Take two squares of Baker's chocolate, two cups sugar, one cup sweet milk; let all cook till thick, as for icing, in a double boiler, and keep it in tepid water until ready to serve ; as you serve each plate of cream pour over it a tablespoon of the chocolate ; serve with vanilla cream.
Chocolate Sauce. — For the sauce melt one ounce Baker's chocolate in half cup hot water, add one cup sugar, and when it