Italian Cream

Thumbnail of Italian Cream recipe

Put four ounces of ratifias into a stewpan with eight yolts of eggs, a wineglassful of curacoa, a bruised stick of cinnamon, some rind of an orange, a pint of boiled milk, and six ounces of sugar; stir the cream on the fire until it thickens; nib it through a hair sieve into a basin; add two ounces of dissolved gelatine, half a pint of whipped cream, and two ounces of each of the following articles: preserved ginger, dried cherries, and candied-peel—all cut small; mix, and fill a mould imbedded in ice.

No. 864