Lalla Bookh

Ingredients

• To one quart of heavy cream
• the well-beaten yolks of eight eggs
• enough finely sifted powdered sugar to taste
• half a teacup of Jamaica rum
• three dozen maraschino cherries cut in half
• one dozen marrons, or French chestnuts

Method

1. 1

   Whip the cream until very light.

2. 2

   Add the yolks, sugar, and rum.

3. 3

   When nearly frozen, add the cherries and marrons.

4. 4

   Freeze until stiff as mousse.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.

Lalla Bookh To one quart of heavy cream whipped in an earthen bowl until it is very, very light add the well-beaten yolks of eight eggs, enough finely sif ted powdered sugar to taste, and half a tea- cup of Jamaica rum. Put in a freezer, and when nearly frozen add three dozen maraschino cherries cut in half and one dozen marrons, or French chestnuts

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