Italian Cream
From Raleigh recipe book, 1925
Can be made a day in advance.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 28. The excerpt below is the record exactly as published.
ITALIAN CREAM Soak envelope of Chalmer's Gelatine or % box of Nelson's Gelatine IV2 hours in cold milk. Place one quart of sweet rich milk in vessel and when boiling stir in beaten yolks of 8 eggs, and a half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.