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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 23
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23 Italian Cream Put two pints of cream into two bowls. With one bowl mix six ounces or powdered loaf sugar, the juice of two large lemons + two glasses of white wine. Then add the other pint of cream + stir the whole very hard. Boil two ounces of isingglass with four small teacups full of water until it is reduced to one half. Then stir the izingglass luke warm into the other ingredients + put them into a glass dish to congeal
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23 Italian Cream Put two pints of cream into two bowls. With one bowl mix six ounces or powdered loaf sugar, the juice of two large lemons + two glasses of white wine. Then add the other pint of cream + stir the whole very hard. Boil two ounces of isingglass with four small teacups full of water until it is reduced to one half. Then stir the izingglass luke warm into the other ingredients + put them into a glass dish to congeal
Szathmary Culinary Manuscripts and Cookbooks
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