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Pistachio Creams

6 ounces pistachio nuts 1 pint cream 2 tablespoons rosewater 1 ounce sugar Blanch the nuts, and pound them well with the rosewater, until the consistency of paste. Add the cream, and put into a small saucepan with the sugar, and let it just boil. Allow it to cool, and put it into jelly or custard glasses. Serve cold.