Italian Cream

Ingredients

• Two units ratafias
• 3 of curacoa
• 4 of yolk of egg
• 2 of sugar
• 10 of milk
• 3 units chip or H of ground gelatine
• 5 of water
• 15 units of cream
• 1 unit each of ginger, preserved cherries, chocolate, comfits, and candied citron

Method

1. 1

   Strain the yolks into the milk, add ratafias and sugar, and thicken over the fire.

2. 2

   Rub through a sieve, mix in curacoa, dissolve gelatine in water, whip cream, and mix all together.

3. 3

   Stir in the fruits and set in a mould.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 217. The excerpt below is the record exactly as published.

Italian Cream. — Two units ratafias, 3 of curacoa, 4 of yolk of egg, 2 of sugar, 10 of milk. Strain the yolks to the milk, add the ratafias and sugar, and thicken over the fire. Rub tbrough the sieve, and mix in the curacoa. Dissolve 3 units chip or H of ground gelatine in 5 of water ; whip 15 units of cream, and mix all together. Stir in 1 unit each of ginger, preserved cherries, choco- late, comfits, and candied citr

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