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Italian Oream

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. three pints of milk
  2. eight spoonfuls of sugar
  3. two spoonfuls of vanilla
  4. two spoonfuls of the boiling milk
  5. ten well-beaten eggs
  6. five well beaten eggs
  7. a tin pail
  8. Lemon
  9. Rub
  10. Water
  11. one quart of rich milk
  12. Cream
  13. two ounces of French chocolate
Contains EggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Make the same as Charlotte Russe, omitting the cake, and adding five well beaten eggs.
  2. Shape in blanc-mange moulds.
  3. Chocolate Cream, Soak one box of gelatine in cold water enough to cover it one hour.
  4. Put one quart of rich milk into a tin pail, and set in a kettle with hot water to boil.
  5. Scrape two ounces of French chocolate, and mix with eight spoonfuls of sugar ;
  6. wet this with two spoonfuls of the boiling milk, and rub with the bowl of tbe spoon until a smooth paste, then stir into the boiling milk;
  7. now stir in the gelatine, and then stir in the yolks of ten well-beaten eggs;
  8. stir three minutes, take off and strain;
  9. set in a pan of ice water;
  10. stir for ten minutes, then add two spoonfuls of vanilla, and put into blancmange moulds;
  11. set away on the ice for three hours.
  12. Serve with sugar aud cream.
  13. Blanc-mange made with Gelatine, Soak a box of gelatine in cold water enough to cover it one hour.
  14. Put three pints of milk in a tin pail, and set in a kettle with hot water ;
  15. when the milk comes to a boil, stir in the gelatine and two spoonfuls of sugar.
  16. Flavor with vanilla or lemon, strain into blanc-mange moulds, and when cool, set on ice to barden.
  17. Make this, if possible, the day before it is to be used.
  18. Serve with sugar and cream.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Wooden spoon
  • Sieve
  • Kettle