1439. ITALIAN CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Put eight yolks of eggs into a stewpan with four ounces of ratafias, eight ounces of sugar, the grated rind of an orange, a small stick of cinnamon, a wine-glassful of curaçao, and a pint of cream.
  2. Stir this over a stove-fire, in order to set the yolks of eggs in it, and then strain it through a tammy into a basin.
  3. Add thereto half a pint of whipped cream, and one ounce and a half of clarified isinglass.
  4. After having well mixed the whole together, pour it into a mould ready imbedded in rough ice to receive it.
Original Text
1439. ITALIAN CREAM. PUT eight yolks of eggs into a stewpan with four ounces of ratafias, eight ounces of sugar, the grated rind of an orange, a small stick of cinnamon, a wine-glassful of curaçao, and a pint of cream; stir this over a stove-fire, in order to set the yolks of eggs in it, and then strain it through a tammy into a basin. Add thereto half a pint of whipped cream, and one ounce and a half of clarified isinglass, and after having well mixed the whole together, pour it into a mould ready imbedded in rough ice to receive it.
Notes
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