No. 1941 — Walnut and Pistachio Custard Cream
English historical translation of Molokhovets recipe No. 1941 from the 1901 Russian cookbook, retaining original methods and measures.
Pound almost a glass shelled walnuts finely with a spoonful orange-flower water.
Cream four yolks with half a glass sugar, dilute with half a glass boiled thin cream and mix with the walnuts.
Heat until very hot while stirring, add gelatin and strain.
Pound a quarter pound pistachios finely with a little water or cream and press through a sieve into the custard.
Fold in one and a half glasses whipped cream, mould and chill. Alternatively use half a pound shelled pistachios without walnuts.
To provide
1 glass shelled walnuts And ¼ pound shelled pistachios Or ½ pound pistachios alone | ½ glass sugar and 4 yolks ½ glass thin cream and 1½ glasses whipped cream 6–8 gelatin sheets |