Christmas Dish

Ingredients

• one pound of Swiss roll or sponge biscuit
• half a pound of macaroons
• half a pint of red currant jelly
• half a pint of sherry
• half a pint of raisin wine
• two table-spoonfuls of sifted sugar

Method

1. 1

   Cut Swiss roll into slices and layer with macaroons in a deep dish.

2. 2

   Boil jelly, sherry, raisin wine, and sugar, then pour over biscuits.

3. 3

   Let soak, then pour over thick custard and garnish with blanched almonds.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 374. The excerpt below is the record exactly as published.

Christm.as Dish (suitable for supper or luncheon at any time). — Take one pound of Swiss roll or sponge biscuit and half a pound of macaroons. Cut the roll into slices, and place these and the macaroons lightly at the bottom of a deep dish. Put half a 2>int of red cuiTant jeUy, half a pint of sherry, half a pint of raisin wine, and two table-spoonfuls of sifted sugar

Cook this with the app: pantry check, scaling, and the assistant.