PISTACHIO CREAM
Take about half a pound of pistachio kernels, throw them for a minute or two into boiling water, and then rub off the skins, throwing them into cold water like you do in blanching almonds. Pound these in a mortar with a tablespoonful of orange-flower water, and mix a little spinach extract to give it a color. Now mix this with the whipped sweetened cream very thoroughly. This bright green cream makes a very elegant dish.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
