Italian Cream (1)

Ingredients

• Add loz. of gelatine
• 1 pint of milk
• 3 table-spoonfuls of sugar
• the well-beaten yolks of three eggs

Method

1. 1

   Make custard, add gelatine, mix with beaten egg whites, flavour, pour into moulds, set on ice.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 560. The excerpt below is the record exactly as published.

1 pint of milk and two lumps of sugar into a stewpan, and place it on a slow fire ; when it is warm add the yolks of two eggs, and stir well one way only until quite thick, when it is ready for use. Imperial Cream. — Squeeze the juice of three large oranges into a basin, keeping back the pips, sweeten with 1 table- spoonful of caster sugar, stir until dissolved, and pour it into a glass dish. Put 1 pint of thick Cream into a saucepan, sweeten it with caster sugar, and stir over the fire till just warm. Pour the Cream into a teapot or a similar article, add 1 table-spoonful of orange-flower water, and pour the Cream slowly on to the juice from as high a position as possible, thus making it curdle and look like honeycomb. Serve the Cream as soon as possible, or it will get flat. Indian Cream (Mallie). — Put any quantity of milk into a saucepan over a slack fire, and boil until it is reduced to rather less than half its original quantity. Let it get cold, and it will be as strong and thick as blanc-mange. All the best sweetmeats made in India have this for an in- gredient. Italian Cream. — (1) Add loz. of gelatine to a hot custard made with the well-beaten yolks of three eggs, 3 table- spoonfuls of sugar, and a little salt ; put it into the double- boiler, with 1 pint of milk, and place on the fire until it thickens. Well beat the whites of three eggs in a basin, and pour over them the milk and gelatine, which should have been previously strained through a fine sieve. When the ingredients are all properly mixed, add lemon, vanilla, or other flavouring, and pour the mixture into moulds. Then set on ice, or in the cold ; turn out when set, and serve. (2) Put the yolks of six eggs into a stewpan, with Jib. of ratafias, the grated rind of a lemon, 1 pinch of powdered cinnamon, J gill of curaijoa, sufficient sugar to sweeten, and 1 pint of Cream. Stir this upon the stove to set the egg yolks, then strain it all through a tammy into a basin, and add another I pint of whipped Cream and loz. of dissolved isinglass ; Cream — continued. mix well, pour into a mould, and set upon ice to get firm. Garnish with sweet biscuits (see Fig. 571). (3) Put J pint of milk into a saucepan with 1 pint of Cream, and when it boils add the peel of a lemon or orange to infuse with Jib. of sugar and a little salt ; let this remain until the flavour is thoroughly imparted to the Cream, then stir in the yolks of eight eggs, beat all well, and put on the fire again to make it of an equal thickness. When thick enough, and the eggs quite done, add a little isinglass that has been melted in water, and pass it all through a fine cloth or tammy. Put a little in a mould to try, and if it sets well it is done ; if not, a little more isinglass must be added. Pour it into a mould when quite ready, and put it on the ice to freeze. If preferred, the Cream may be whipped before it is put into the moulds, and in that case the isinglass must not be added until the Cream is nearly done. When wanted to be served, dip a cloth into warm water, wipe round the sides of the mould, and turn it out. Fig. 571. Italian Cream. (4)

Cook this with the app: pantry check, scaling, and the assistant.