Cream (Swiss)

Ingredients

• 1 quart of Cream or Milk
• 8 teaspoonfuls of Maizena
• 12 oz. of Sugar
• 12 oz. of Macaroons
• 2 Lemons
• A small stick of Cinnamon

Method

1. 1

   Set the cream, or rich milk, on the fire (keeping a little to moisten the maizena), add sugar, and cinnamon, and maizena; let it boil for five minutes.

2. 2

   Pour into a basin; when nearly cold, add the juice of the lemons.

3. 3

   Take half the macaroons and cover the bottom of a glass dish, pour over the cream; another layer of macaroons, and another of cream, and so on.

4. 4

   This pudding should be made the day before.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 18. The excerpt below is the record exactly as published.

1 quart of Cream or Milk. 8 teaspoonfuls of Maiien^ 12 oz. of Sugar. ^ lb. Macaroons. 2 Lemons. A small stick of Cinnamon

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