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Italian Cream

From Purity & Honesty 25 Ways with Peter Cooper's Gelatine (1835).

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A historical recipe

Purity & Honesty 25 Ways with Peter Cooper's Gelatine, by Peter Cooper (1835).

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. One pint cream
  2. one-half pint milk
  3. one and one-half pints rich creamy milk
  4. one cupful sugar
  5. one-half pint cold water

Method

  1. One pint cream, one-half pint milk, or one and one-half pints rich creamy milk, one cupful sugar, two tablespoons of Peter Cooper’s Gelatine dissolved in one-half pint cold water.
  2. Wine may be added if desired, | :

Plating

Source not stated by archive.org
Credit

From Purity & Honesty 25 Ways with Peter Cooper's Gelatine (1835), character 3260 of the text, digitised by the Internet Archive: https://archive.org/details/peter-cooper-gelatine-recipes

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.