Italian Cream (2)

Ingredients

• the yolks of six eggs
• 1 pint of Cream
• J gill of curaçao
• 1 pinch of powdered cinnamon
• the grated rind of a lemon
• sufficient sugar to sweeten

Method

1. 1

   Stir yolks with other ingredients on stove, strain, add whipped Cream and gelatine, mix well, pour into mould, set on ice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

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) Put the thinly-pared rind of a lemon into a stewpan with J table-spoonful of coriander-seeds and a small piece of stick cinnamon, pour in lqt. of milk, sweeten to taste with caster sugar, boil until reduced to half the original quantity, and leave until cool. Beat the yolks of six eggs

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