Swiss Cream
From Wholesome cookery, 1887
It is an improvement to add some Devonshire or whipped cream.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.
Swiss Cream. Boil the rind of 1 lemon in 1 pint of cream ; sweeten to taste. When the cream is sufficiently flavoured with the lemoUj strain it. Lay 4 ounces of maccaroons in a dish. When the cream is cold, add the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.