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Pistachio Ice Cream (glace à la crème aux pistaches)

Erken's pistachio ice cream from 1914: pounded blanched pistachios with orange essence stirred into half-frozen, spinach-green-tinted ice cream and frozen through.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 509 (falt i det fri)

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About the dish

From the "Ice cream" chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The ice cream is built on the household's ready-made ice cream base (see "Ice cream", p. 506), tinted green with spinach green, a common natural coloring of the time. The quantity of ice cream is unclear in the original print/OCR and is interpreted here as ¾ liter.

How to make it

  1. 1

    Nut paste

    Blanch the pistachios, rub off the skins and pound them in a mortar to a fine paste. Add the orange essence little by little while pounding.

  2. 2

    Color the cream

    Stir spinach green into the cold ice cream until the desired color is reached.

  3. 3

    Freeze

    Set the cream to freeze. When it is half-frozen, stir in the nut paste.

  4. 4

    Finish freezing

    Freeze the ice cream through (see the freezing method on p. 504), stirring a couple of times along the way if freezing without an ice cream machine.

Changes from the original

Measures given in modern units (dl, g). Spinach green is specified as a few drops of green food coloring or homemade spinach coloring. The unclear fraction for the ice cream quantity is interpreted as ¾ liter.

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. 509) → Modernisert~93% av teksten endretfjernetlagt til
¾ l. 7,5 dl iskrem (grunnkrem) (kald, uinnfrossen eller halvfrossen). 120 gr. pistacier g pistasjnøtter (renset og skåldet). 1 spiseskefuld appelsinessens spinatgrønt. De rensede, skoldede pistacier støtes, mens man spiseskje appelsinessens. spinatgrønt (grønn farge) (til farge). Skåld pistasjnøttene, gni av skallet og støt dem i morter til en fin masse. Tilsett appelsinessensen litt efter om litt tilsætter appelsinessensen. Den kolde krem tilsættes spinatfarven, og naar under støtingen.. Rør spinatgrønt inn i den kalde iskremen til ønsket farge.. Sett kremen til frysing. Når den er halvfrossen, haves nøttemassen i. Fryses færdig. rør inn nøttemassen.. Frys isen ferdig (se frysemetoden s. 504), og rør om et par ganger underveis om den fryses uten ismaskin.

Note til Modernisert

Mål er oppgitt i moderne enheter (dl, g). Spinatgrønt er angitt som noen dråper grønn konditorfarge eller hjemmelaget spinatfarge. Uklar brøk for iskremmengden er tolket som ¾ liter.

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Frequently asked questions

Why is spinach green used in this ice cream?
Spinach green is a natural green coloring that gives the ice cream its characteristic pistachio color. It is stirred into the cold cream before freezing.
When should the pistachio paste be added?
Only once the cream is half-frozen. Then the pounded nut paste is stirred in and the ice cream is frozen through.
How do you prepare the pistachios?
120 g of pistachios are cleaned and blanched, then pounded in a mortar while you add 1 tablespoon of orange essence little by little.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 509. It is intended for 6 servings and is based on ¾ liter of ice cream.

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