Italian Cream

Ingredients

• ^ oz. Isinglass
• Sugar
• Milk
• & pint Cream
• 2 Lemons
• Sherry

Method

1. 1

   Simmer and dissolve half an ounce of isinglass in sufficient milk to cover it, with the thin outer rind of half a lemon.

2. 2

   Whip up half a pint of cream with the juice of one or two lemons, half a gill of sherry, and a dessert-spoonful of pounded loaf-sugar.

3. 3

   When the isinglass is all dissolved (remove the lemon rind), and, while just warm, stir the whole.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 130. The excerpt below is the record exactly as published.

Italian Cream . 295 STRAWBERRY ICE PUDDING. Ingredients. Ice. 2 pints Strawberries. 1 oz. of Isinglass. J lb. of Loaf-Sugar. Almonds. 1. Take two pints of strawberries, pick them, and put them in a basin with half a pound of pounded loaf-sugar. 2. Let them remain a few minutes. 3. Pass them through a hair sieve. 4. Melt in a small stewpan over the fire one ounce of isinglass in half a pint of water. 5. When cold strain it through a fine sieve into the pure'e, and thoroughly mix by stirring with a wooden spoon. 6. Take a plain mould, which may be decorated with blanched almonds. 7. Fill it with the puree, and put it on the ice. 9. Cover the top with a stewpan lid, and then put on ice. 10. Let it remain two hours and it is ready. Precautions. — Be careful in turning it out, and do not add the water till quite cold. ITALIAN CREAM. Ingredients. ^ oz. Isinglass. Sugar. Milk. & pint Cream. 2 Lemons. Sherry

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