Pistachio and Maraschino Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
To serve with hot puddings, ices, soufflés, &c.—Put a quarter of a pound of pistachio kernels into cold water, and bring them to the boil, rub them in a cloth to remove the skins, pound them in...
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Cooking tools:
- Saucepan
- Stove
- Kitchen towel
Ingredients
- castor sugar
- essence of vanilla
- pistachio kernels
- cold water
- cream
- arrowroot
- marshall’s apple green
- maraschino syrup
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