Scotch Mist

Ingredients

• Two doz. macaroons
• 1 doz. sponge fingers
• 1 glass of curapoa
• 1 pint cream

Method

1. 1

   Pound the macaroons to crumbs, grate the sponge fingers into crumbs, put both into a basin, add the curacao and half a pint of cream, mix all well together, and pile up on a silver or glass dish; smooth well with a palette knife, whip the remaining half pint of cream very stiff, divide it into two portions, and colour one pale pink and the other pale green, and with a forcing pipe ornament the sweet according to taste with the coloured cream.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 64. The excerpt below is the record exactly as published.

Scotch Mist. Two doz. macaroons, 1 doz. sponge fingers, 1 glass of curapoa, 1 pint cream

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