Swiss Cream

Name: Swiss Cream
Ingredients: One-quarter pound of macaroons; one pint of cream; five ounces of lump sugar; two tablespoonfuls of arrowroot; the rind of one lemons; the juice of half lemon; three tablespoonfuls of milk; as much sherry as will cover them

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Delicious with vanilla instead of lemon.

Presented as published in 1902. 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

Nutrition per serving

3128Calories

17 gProtein

280 gCarbs

195 gFat

Full nutrition (34 nutrients)

Calories3128 kcal

Protein17 g

Carbohydrates280 g

Fiber17 g

Sugars203 g

Total Fat195 g

Saturated Fat119 g

Monounsaturated Fat37 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol488 mg

Sodium420 mg

Potassium1161 mg

Calcium507 mg

Iron2.7 mg

Magnesium110 mg

Phosphorus442 mg

Zinc2.6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C149 mg

Vitamin A18 mcg

Vitamin E0.6 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate77 mcg

Choline30 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 86. The excerpt below is the record exactly as published.

SWISS CREAM. One-quarter pound of macaroons or six small spong- cakes, one pint of cream, live ounces of lump sugar, two tablespoon ful« of arrowroot, the rind of one lemons the juice of half lemon, three tablespoonfuls of milk. Lay the macaroons or sponge-oakes in a glass dish, and pour over them as much sherry as will cover them

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