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Italian Cream

From The modern cook (1911).

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A historical recipe

The modern cook, by Charles Elmé Francatelli and Charles Herman Senn (1911).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. two ounces of sugar
  2. a pint of milk
  3. an ounce of gelatine dissolved
  4. a gill of water
  5. a pint of whipped cream

Method

  1. Put four yolks of eggs into a stew-pan with two ounces of sugar, the grated rind of an orange, a small stick of cinnamon, a wine-glassful of curagao, and half a pint of milk.
  2. Stir this over the fire, in order to set the yolks of eggs, and then add three-quarters of an ounce of gelatine dissolved in half a gill of water.
  3. When cool, add half a pint of whipped cream, and after having well mixed the whole together, pour it into a mould placed on ice to receive it.

Plating

Cookware for this recipe

  • Whisk
  • Grater
  • Wooden spoon
Source not stated by archive.org
Credit

From The modern cook (1911), printed page 461, digitised by the Internet Archive: https://archive.org/details/b21530154

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.