Italian Cream

Ingredients

• i oz. Cox’s Gelatine
• 2 ozs. Loaf Sugar
• S pint Custard
• flavoured with Grated rind of i Lemon
• Cinnamon
• 2 ozs. Ratafias
• 4 pint Cream
• i oz. each Preserved Ginger
• a gill cold Milk
• Candied Fruit and Cherries

Method

1. 1

   Soak the gelatine in the milk for about fifteen minutes, then dissolve over the fire.

2. 2

   Whip the cream, add the custard, sugar, lemon rind, crushed ratafias, and the candied fruits cut finely.

3. 3

   Mix thoroughly, then strain in the dissolved gelatine.

4. 4

   Stir occasionally until beginning to set, and pour into a mould rinsed in cold water.

5. 5

   Set the mould on ice or in a cool place, turn out when firm, and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 14. The excerpt below is the record exactly as published.

ITALIAN CREAM. i oz. Cox’s Gelatine. 2 ozs. Loaf Sugar. S pint Custard, flavoured with Grated rind of i Lemon. Cinnamon. 2 ozs. Ratafias 4 pint Cream. i oz. each Preserved Ginger, a gill cold Milk. Candied Fruit and Cherries

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