Peanut Cream

Creme aux Pistaches

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Ounces of Fresh Peanuts
  • The Zest of a Lemon
  • A Gill of Water
  • Pints of Milk and Cream, in Equal Amounts
  • Ounces of Powdered White Sugar
  • An Ounce of Gelatine


Peel four ounces of fresh Peanuts and pound them into a flour. The quantity must equal four ounces shelled. Add the grated zest of a lemon and a little water, sufficient to make all into a thick paste. Boil equal quantities of Milk and Cream to equal a pint and a half, and add an ounce and a half of white powdered sugar. Let it cool and add a piece of gelatine, blended with one spoon of water. Mix well, and strain through a sieve. Put the Cream back on the fire to heat, and add the Peanuts. Let come to a good boil, take off, set to cool in a cool place and serve cold.