Italian Cream (another way)

Name: Italian Cream (another way)
Yield: 8 servings
Ingredients: a pint of thick cream; the rinds of two lemons; as much more pounded loaf sugar as will sweeten; an ounce or more of dissolved isinglass; the juice of one lemon; any kind of sweetmeats or preserved fruits

From Cassell's dictionary of cookery, 1892

Serves 8

Time: half an hour. Probable cost: 28. 9d., exclusive of liquors. Sufficient for a pint and a half mould.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 754. The excerpt below is the record exactly as published.

Italian Cream (another way) . — Stir into a pint of thick cream the rinds of two lemons i-ubbed off on lumps of sugar, and as much more pounded loaf sugar as will sweeten. Whisk Tip the cream with the juice of one lemon, strain an ounce or more of dissolved isinglass to it, and beat weU together. Flavour with noyau or curacjoa, and fill a mould. Freeze, turn out, and garnish with any kind of sweet- meats or preserved frui

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