Italian Cream (7)

Ingredients

• lqt. of milk
• the yolks of eight eggs
• nine sheets of gelatine
• sweetening it to taste
• any kind of essence

Method

1. 1

   Prepare Cream with yolks, milk, and gelatine, colour portions, keep warm until used.

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 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 into a large bowl, beat them well, and add the milk and gelatine ; pour it all into the saucepan with the Cream, and put it on the fire for three minutes, stirring all the time. It must not be allowed to boil, or it will be spoiled. Take the saucepan from the fire, remove the cinnamon, and continue stirring till quite cool. Wet the inside of a mould with cold water, pour the Cream into it, and let it set. When firmly set, turn it out, and serve. For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 473 Cream — continued. (7) Prepare a Cream with the yolks of eight eggs, lqt. of milk, and nine sheets of gelatine, sweetening it to taste, and flavouring with any kind of essence

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