Italian Cream
From A plain cookery book for the working classes (1867).
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A historical recipe
A plain cookery book for the working classes, by Charles Elmé Francatelli (1867).
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
- four ounces of ratafias
- eight ounces of sugar
- a pint of cream
- a pint of whipped cream
- six ounces of finger-biscuits perfectly straight
Method
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- Put eight yolks of eggs into a stewpan with four ounces of ratafias, eight ounces of sugar, the grated rind of an orange, a smad stick of cinnamon, a wine-glassful of cura5ao, and a pint of cream ;
- 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.
- Add thereto half a pint of whipped cream, and one ounce and a half of clarified isinglass, and after having wed mixed the whole together, potu it into a mould ready imbedded in rough ice to receive it.
- 1440.
- RUSSIAN CILA.RLOTTE.
- Teim about six ounces of finger-biscuits perfectly straight, so as to make them fit closely to one another, and fine the bottom and sides of a plain mould vrith these ;
- then fid the interior of the charlotte with any one of the foregoing creams.
- The same kinds of fruit as are used for making a Macidoine jelly may be introduced in the cream.
Plating
Cookware for this recipe
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Whisk
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Grater
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Wooden spoon
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Sieve