Blanch and skin a quarter of a pound of very green pistachios, which
pound well in a mortar, with six ounces of sugar (upon which you have
rubbed the rind of a lemon) and eight bitter almonds, have three
quarters of a pint of milk boiling in a stewpan, into which put the
above ingredients, with three quarters of an ounce of isinglass
previously dissolved, boil a few minutes, then in another stewpan have
the yolks of five eggs, pour the milk upon them and stir altogether over
the fire till it thickens, then pour it into a bowl to cool, pound well
in a mortar two or three good handfuls of spinach well washed, then
place it in a strong cloth, which twist as tight as possible, thus
squeezing all the juice out of it, which put into a small stewpan over
the fire, the moment it boils it will curdle, pour it on the back of a
silk sieve, then place the bowl with the other ingredients upon the ice,
finish your cream as in the last, but at the moment of adding your
whipped cream, add also some of the spinach from the back of the sieve
sufficient to give it a beautiful light green colour.