Italian Cream
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
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A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
Project Gutenberg eBook #52800.
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
2
2 ingredients
-
3 egg yolks
-
3 egg whites
Method
-
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- 2 cups milk 3 egg yolks ¼ cup sugar 2 tablespoons granulated gelatine few grains salt ¼ cup cold water 3 egg whites Soak gelatine in cold water;
- scald milk;
- mix yolks and sugar, add milk and salt;
- cook until mixture begins to thicken;
- add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs.
- Mold, chill, and serve.
- Any flavorings used for Bavarians may be used for Italian Creams.