Italian Cream

Ingredients

• I quart milk
• I pint rich cream
• ^ cup sugar
• ^ box gelatine
• A little salt
• Flavor with lemon or vanilla

Method

1. 1

   Soak gelatine in some milk, bring the milk to a boil, add all ingredients except cream, cool, sweeten and whip cream, stir in quickly and mold on ice.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.

Italian Cream. I quart milk A little salt I pint rich cream Flavor with lemon or va- ^ cup sugar nilla, J^ box gelatine Soak the gelatine in some of the milk, then bring the milk to a boil in double boiler and add all the ingredi- ents except the cream, set it in the coldest place till it shows signs of beginning to stiffen; then sweeten and whip the cream, stir in quickly and put in a mold on ice. Very nice. Strawberry Cream. I quart strawberries i coffee cup sugar y^ box gelatine i pint sweet cream Pick over the berries and wash and drain, then mash in earthen dish with silver spoon, add the sugar and set away for half an hour; then soak the gelatine with a little water till dissolved; strain the berries through a sieve or colander, add the gelatine to the berries, set the dish in a basin of very cold water or a pan of pounded ice, stir until it thickens, then, beat in the whipped cream; pour into mold and set on ice over night is best. Serve with cream. Lemon Snow. Take one-halfibox of Cox's gelatine, just cover with cold water, set it in warm place till dissolved, then pour on it one quart of boiling water (in hot weather one pint and a half of water); when dissolved add The Queen Cook Book 167 two cups of sugar and the juice of two or three lemons; according to size; strain, set away in cold water or on ice till it begins to thicken, then add the stiffly beaten whites of four eggs, with the dish on ice continue to beat for fifteen minutes or until white as snow; turn into a mold or on ice. All gelatines are firmer to be made over night. Very nice. Whipped Cream. Allow one quart of thick sweet cream for one dozen persons, set in a pan of broken ice until very cold, sweeten to taste, and flavor, then beat with a cream whisk, take off the top as it stiffens into froth and beat again and so on till it is all beaten; one-half pound sugar, whites of four eggs. Serve in sherbet glasses. It will whisk better if you add a half cup of milk to the thick cream. It is very nice served on top of grated cocoa- nut. Coffee Cream. This is an inexpensive dessert. Soak half a box of Cox's gelatine in a cup of cold water, till dissolved. Wet half of a large coffee cup of Java coffee with cold water, then pour on a pint of boiling milk and let stand on hot stove for fifteen minutes, add one cup of sugar, let dissolve, the yolks of five eggs, well beaten, Strain through a cloth. Set over the fire and stir until it begins to be creamy. Take from the fire, add the gelatine, stir well, set in a cool place, when it begins to get stiff, stir into it one pint of whipped cream, beat well, pour into a mold. Serve cold. 1 68 The Queen Cook Book Spanish Cream. ^ box gelatine 2 % pints milk 6 eggs 8 tablespoons sugar Dissolve the gelatine in a little of the milk, bring the milk to a boil, add the sugar and gelatine and the well beaten yolks, let it simmer until it begins to thicken a little but not boil; take from the stove, then beat in the stiffly beaten whites. Flavor with lemon or va- nil

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