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)
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.
Blanch the pistachios
Blanch the pistachios and rub off the skins.
Pound with sugar
Pound the pistachios together with the confectioners' sugar to a fine paste.
Mix with juice
Mix in the orange and lemon juice to a smooth glaze.
Color
The glaze can be made greener with a little spinach coloring or green food coloring.
"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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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