Italian Cream (No. 48)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Flavoring and coloring (optional)
Instructions (8)
  1. Rub on a lump of sugar the rind of a lemon, and scrape it off with a knife into a deep dish or china bowl.
  2. Add half a gill of brandy, two ounces and a half of sifted sugar, the juice of a lemon, and a pint of double cream.
  3. Beat it up well with a clean whisk.
  4. In the meantime, boil an ounce of isinglass in a gill of water till quite dissolved.
  5. Strain the dissolved isinglass to the other ingredients.
  6. Beat it some time.
  7. Fill your mould.
  8. When cold and set well, dish it as in the foregoing receipt.
Original Text
Italian Cream.—(No. 48.) Rub on a lump of sugar the rind of a lemon, and scrape it off with a knife into a deep dish or china bowl, and add half a gill of brandy, two ounces and a half of sifted sugar, the juice of a lemon, and a pint of double cream, and beat it up well with a clean whisk; in the meantime, boil an ounce of isinglass in a gill of water till quite dissolved; strain it to the other ingredients; beat it some time, and fill your mould; and when cold and set well, dish it as in the foregoing receipt. N.B. The above may be flavoured with any kind of liqueur, raspberry, strawberry, or other fruits, coloured with prepared cochineal, and named to correspond with the flavour given.
Notes
—