Dessert
Italian cream
Marion Harland’s original method for Italian cream, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak half a box of gelatine in a cupful of cold water for an hour.
- Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar.
- Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved.
- Take from the fire, flavor with a teaspoonful of vanilla and set aside to cool.
- Beat the whites of the eggs stiff, and add them to the custard when it is cold, but before it has begun to form.
- Turn into a mold wet with cold water and set aside to form firm.
Historical transcription
Source method
- 1
Soak half a box of gelatine in a cupful of cold water for an hour. Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar. Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved. Take from the fire, flavor with a teaspoonful of vanilla and set aside to cool. Beat the whites of the eggs stiff, and add them to the custard when it is cold, but before it has begun to form. Turn into a mold wet with cold water and set aside to form firm.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.