Italian Cream
From Eating for strength (1875).
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A historical recipe
Eating for strength, by M. L. (Martin Luther) Holbrook (1875).
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
4 ingredients
-
one pint of milk
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two ounces of gelatine
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a gill of water
-
two cups of sugar
Method
-
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- One quart of cream reduced by one pint of milk, and set on ice to cool.
- Beat the cream and milk with a good eggbeater fifteen minutes thoroughly.
- Dissolve two ounces of gelatine in a gill of water, and strain it through a flannel bag into the cream.
- Add two cups of sugar and flavor, if desired, with lemon or vanilla.
- Stir briskly for three or four minutes ;
- pour into serving-dishes and set on ice to cool.
Whisk
Wooden spoon
Sieve