vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Swiss Cream
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 569. The excerpt below is the record exactly as published.
Swiss Cream. — (1) Mix the yolks of eight eggs, 1J- tea- spoonfuls of caster sugar, and the grated yellow peel of one lemon, in a basin, and put this in a larger one containing boiling water. Beat the eggs well, then whisk in gradually i pint of French white wine
Cook this with the app: pantry check, scaling, and the assistant.