Italian Cream
A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).
A historical recipe
Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 5 ingredients
- 4 pounds of sugar
- 1 pound of brown sugar
- 1½ pounds glucose
- 1 quart of cream
- 1 pound cream fondant
Method
- 4 pounds of sugar, 1 pound of brown sugar, 1½ pounds glucose, 1 quart of cream or milk, 1 pound cream fondant, 1½ pounds glucose.
- Place the sugar, glucose and part of the milk in a copper pan over the fire and stir until it boils, add the rest of the milk, and boil to 236° on thermometer;
- lift off the fire, let stand a minute, then add the other glucose and the fondant broken up into small pieces.
- Stir easily until well mixed, then pour out on paper between iron bars half an inch thick.
- As soon as it has set, mark the top with a knife, glaze over with light glaze, and when cold they can be broken apart.
- Can be made in chocolate or peach or with nuts or cocoanut.
- This recipe is for the wholesale trade, and is a cheap grade of this article.
Plating
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