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Jenny Patterson cookbook, May 24, 1880
Page 40
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Italian Cream. M. [Rud?] Beat a pint of cream, with juice of one lemon until thick. grate the rind of one lemon on some sugar and add the cream, one glass of white or other wine. a large spoonful of brandy, boil 1/2 oz Isinglass about ten minutes, strain into the cream which must be well beaten before putting into the [moulds?]
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Italian Cream. M. [Rud?] Beat a pint of cream, with juice of one lemon until thick. grate the rind of one lemon on some sugar and add the cream, one glass of white or other wine. a large spoonful of brandy, boil 1/2 oz Isinglass about ten minutes, strain into the cream which must be well beaten before putting into the [moulds?]
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