Italian Cream
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two pints of cream
- six ounces of powdered loaf sugar
- two ounces of isinglass
- a glass dish
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put two pints of cream into two bowls;
- with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine;
- then add the other pint of cream and stir the whole very hard;
- boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half;
- then stir the mixture luke-warm into the other ingredients;
- put them in a glass dish to congeal.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon