6 oranges
12 tablespoons sugar
1 pint heavy cream
1/2 cup chopped pistachio nuts

Squeeze juice from oranges, strain and add six tablespoon sugar.

Stir the sugar until dissolved and place in refrigerator for one hour.

Beat cream and add sugar and nuts.Both cream and orange juice should be very sweet before freeze.

Pour orange juice into a quart mould and put cream on top. Place wax paper over cream before putting cover on mould and pack in ice and salt for about four hours. If individual moulds are used the freezing time is cut in half.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image taken from New York Public Digital Library.

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