Italian Cream
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
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A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two pints of cream
- six ounces of powdered loaf-sugar
- two glasses of white wine
- a glass dish
Method
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- Put two pints of cream into two bowls.
- With one bowl mix six ounces of powdered loaf-sugar, the juice of two large lemons, and two glasses of white wine.
- Then add the other pint of cream, and stir the whole very hard.
- Boil two ounces, of isinglass with, four small tea-cups full of water, till it is reduced to one half.
- Then stir the isinglass lukewarm, into the other ingredients, and put them into a glass dish to congeal.
Plating
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