Swiss Cream

Ingredients

• 1 pint of thin cream or milk
• 2 ozs. of sugar
• 3 teaspoonfuls of flour
• 12 sponge fingers
• 6 macaroons
• ^ lb. of candied cherries and peel mixed

Method

1. 1

   One pint of good milk or thin cream with sufficient sugar previously rubbed on lemon to sweeten thoroughly.

2. 2

   Boil the milk, and when nearly cold add the juice of one lemon and a half with three teaspoonfuls of flour rubbed very smooth.

3. 3

   Stir it until it thickens on the fire, and then pour it into a dish in which sponge fingers and macaroons have been previously arranged.

4. 4

   Add a whip ornamented with candied peel and preserved cherries.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 43. The excerpt below is the record exactly as published.

Swiss Cream. Foe, Ten Peesons. — 1 pint of thin cream or milk; lemons; 2 ozs. of sugar ; 3 teaspoonfuls of flour ; 12 sponge fingers; 6 macaroons; j lb. of candied cherries and peel mixed.

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