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Italian Cream

From The modern cook (1862).

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A historical recipe

The modern cook, by Charles Elmé Francatelli and University of Leeds. Library (1862).

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 4 ingredients

  1. four ounces of ratafias
  2. eight ounces of sugar
  3. a pint of cream
  4. a pint of whipped cream

Method

  1. Put eight yolks of eggs into a stewpan with four ounces of ratafias, eight ounces of sugar, the grated rind of an orange, a small stick of cinnamon, a wine-glassful of Curasao, and a pint of cream ;
  2. stir this over a stove-fire, in order to set the yolks of eggs in it, and then strain it through a tammy into a basin.
  3. Add thereto half a pint of whipped cream, and one ounce and a half of clarified isinglass, and after having well mixed the whole together, pour it into a mould ready imbedded in rough ice to receive it.

Plating

Cookware for this recipe

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

From The modern cook (1862), printed page 466, digitised by the Internet Archive: https://archive.org/details/b21530257

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.