Milanese Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for one 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 920. The excerpt below is the record exactly as published.
Milanese Cream. — Dissolve an ounce of isingla.ss in a quarter of a pint of water, and beat until light the yolks of eight eggs. Sweeten a pint of fresh milk with four ounces of sifted sugar, and make it hot, when stir in the beaten yolks, and continue to stir over a slow fire until the mixture becomes thick, but on no account should it boil. Strain through a fine sieve, and add the dissolved isinglass, and a cup- ful of double cream. Flavour to taste with a small glass of rum, or liqueur
Cook this with the app: pantry check, scaling, and the assistant.