Italian Cream (6)

Ingredients

• loz. of gelatine
• 1 teacupful of milk
• lqt. of good, rich Cream
• the grated rind of two lemons
• about 2in. of stick cinnamon
• Jib. of sugar
• the yolks of twelve eggs

Method

1. 1

   Soak gelatine, melt, mix with boiled Cream, add yolks, stir without boiling, set in mould.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 561. The excerpt below is the record exactly as published.

talian 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 and mix with 2 table-spoonfuls of flour, stirring in the boiled milk. Strain the mixture through a fine hair sieve into a basin, stand this in a saucepan of water, and stir over the fire. When the Cream is cooked, turn it out of the basin on to a dish, brown it under a salamander or in a brisk oven, and serve. (5) Break two eggs into a stewpan, and gradually beat in 1 teacupful of thick, rich Cream and 3 table-spoonfuls of caster sugar ; then add a few drops of orange-flower water, and stir the mixture over the fire until thick, without letting it boil, or the eggs will curdle. Pour the Cream into a dish that will bear the heat of the oven and can be served at table, place another dish on the top of that, and pack them in hot ashes. When the Cream has quite set, dredge it with caster sugar, and serve when cool. (6) Put loz. of gelatine into a small saucepan, pour over it 1 teacupful of milk, and let it soak for ten minutes ; then put the saucepan over a slow fire, stir till the gelatine is com- pletely melted, and draw the saucepan on one side. Into a larger saucepan put lqt. of good, rich Cream, add to it the grated rind of two lemons, about 2in. of stick cinnamon, and Jib. of sugar ; let the Cream boil, and then take it from the fire. Put the yolks of twelve eggs

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