Italian Cream
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
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 ingredients
- 8 tablespoons of sugar
- 1 teacup full
Method
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- 1 qt.
- of cream sweetened to your taste, (about 8 tablespoons of sugar to 1 qt.
- of cream).
- Then boil 4 strips of gelatine in 2 common teacups of water with a vanilla bean.
- Let it boil till reduced to 1 teacup full, strain it, and when lukewarm, stir it quickly into the cream and pour it into the mould.
Plating
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