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Green Glaze

Green pistachio glaze: 60 g blanched pistachios are pounded with 125 g confectioners' sugar and mixed with 1 tbsp orange juice and ½ tsp lemon juice; can be tinted greener with spinach coloring.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 450 (falt i det fri)

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About the dish

Pistachio glaze was an elegant and costly decoration for cakes and desserts. Back then the green color was often reinforced with spinach coloring, a homemade plant dye made from pressed spinach juice.

How to make it

  1. 1

    Blanch the pistachios

    Blanch the pistachios and rub off the skins.

  2. 2

    Pound with sugar

    Pound the pistachios together with the confectioners' sugar to a fine paste.

  3. 3

    Mix with juice

    Mix in the orange and lemon juice to a smooth glaze.

  4. 4

    Color

    The glaze can be made greener with a little spinach coloring or green food coloring.

Changes from the original

"Flormelis" is called confectioners' sugar, and the quantities are kept. Spinach coloring can be replaced with green food coloring. The method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 450) → Modernisert~87% av teksten endretfjernetlagt til
60 gr. pistacier, g pistasjnøtter (skåldet og flådd). 125 gr. flormelis, g melis (siktet). 1 spiseske appelsinsaft, ½ teske citronsaft. Pistacierne skoldes ss appelsinsaft. 0,5 ts sitronsaft. grønn konditorfarge (spinatfarge, valgfritt). Skåld pistasjnøttene og støtes gni av skallet.. Støt pistasjene sammen med sukkeret, blandes derefter med melisen til en fin masse.. Bland inn appelsin- og citronsaften. Kan farves mere grøn sitronsaften til en jevn glasur.. Glasuren kan gjøres grønnere med litt spinatfarve. spinatfarge eller grønn konditorfarge.

Note til Modernisert

Flormelis er kalt melis, og mengder er beholdt. Spinatfarge kan erstattes med grønn konditorfarge. Fremgangsmåten er delt i trinn.

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Frequently asked questions

What is the green glaze made of?
60 g pistachios, 125 g confectioners' sugar, 1 tablespoon orange juice, and ½ teaspoon lemon juice.
Why should the pistachios be blanched?
Blanching makes it easy to rub off the thin skin, so the nuts become clean and green before they are pounded together with the sugar.
How do I make the glaze greener?
The recipe recommends tinting it greener with a little spinach coloring (green juice pressed from spinach).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 450, in the chapter on sugar work and decoration.

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