Swiss Cream
From Delicate dishes, 1896
Mrs. Earl W. Spencer.
Presented as published in 1896. 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 Delicate dishes (1896), page 30. The excerpt below is the record exactly as published.
SWISS CREAM. Boil I pint cream with rind of 2 lemons cut very thin and ^ cup sugar. Mix the juice of the lemon with a heaping teaspoonful of flour and pour upon it the boiling cream, stirring all the time. When nearly cold pour it over 6 maccaroons
Cook this with the app: pantry check, scaling, and the assistant.