Italian Cream
From Wholesome cookery, 1887
Serve cold in the tin.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Italian Cream. Whip up together 1 pint of cream and 2 very fresh eggs, 3 tablespoonfuls of castor sugar, a little vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.