Swiss Cream
From English and French cookery, 1890
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 English and French cookery (1890) by Percy Lindley, page 75. The excerpt below is the record exactly as published.
Swiss Cream. — Boil 1 pint thick cream with a slice or two of lemon-peel, and pour into a bowl with a little crushed lump sugar. When quite cool, add the juice of 2 lemons ; soak £ pound of macaroons in a glass dish with a little marsala, sherry, or brandy
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