Italian Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Another preparation
Instructions (11)
  1. Boil a pint of cream with half a pint of new milk.
  2. When it boils throw in the peel of an orange and a lemon, with a quarter of a pound of sugar, and a small pinch of salt.
  3. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs.
  4. Set it on the fire to be made equally thick.
  5. As soon as it is thick enough for the eggs to be done, put into it an ounce of dissolved isinglass.
  6. Drain it well through a sieve.
  7. Put some of the cream into a small mould, to see if it is thick enough: if not, add more isinglass.
  8. Lay this preparation in a mould in some salt or ice.
  9. When it is quite stiff, and you wish to send it up, dip a napkin in hot water, and put it round the mould, which turn upside down in the dish.
Another
  1. Put two table-spoonfuls of sifted sugar, half of a gill of white wine, with a little brandy, a table-spoonful of lemon-juice, and the rind of a lemon, in a basin, with a pint of cream well whipped together.
  2. Put thin muslin in the shape or mould, and set it in a cold place, or on ice, till wanted.
Original Text
Italian Cream. Boil a pint of cream with half a pint of new milk; when it boils throw in the peel of an orange and a lemon, with a quarter of a pound of sugar, and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs; set it on the fire to be made equally thick; as soon as it is thick enough for the eggs to be done, put into it an ounce of dissolved isinglass; drain it well through a sieve: put some of the cream into a small mould, to see if it is thick enough: if not, add more isinglass. Lay this preparation in a mould in some salt or ice; when it is quite stiff, and you wish to send it up, dip a napkin in hot water, and put it round the mould, which turn upside down in the dish. Another. Put two table-spoonfuls of sifted sugar, half of a gill of white wine, with a little brandy, a table-spoonful of lemon-juice, and the rind of a lemon, in a basin, with a pint of cream well whipped together; put thin muslin in the shape or mould, and set it in a cold place, or on ice, till wanted.
Notes
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