Italian Cream Recipe 1

Instructions

1. Stir into 1 pint of thick cream the rinds of 2 lemons rubbed off on lumps of sugar, and as much more pounded loaf sugar as will sweeten.
2. Whisk up the cream with the juice of 1 lemon, strain 1 ounce or more of dissolved gelatine to it, and beat well together.
3. Flavor with noyau or curacoa, and fill a mould.
4. Freeze, turn out, and garnish with any kind of sweetmeats or preserved fruits.
5. Time, half an hour.