Swiss Cream

Ingredients

• the yolks of eight eggs
• 1J- teaspoonfuls of caster sugar
• the grated yellow peel of one lemon
• 1 pint of French white wine
• 1 pint of good milk
• 3 teaspoonfuls of flour
• 3 table-spoonfuls of lemon juice
• § pint of thick and well-whipped Cream
• a few chopped preserved cherries
• pieces of candied peel

Method

1. 1

   Mix the yolks of eggs, caster sugar, and grated lemon peel in a basin over boiling water.

2. 2

   Beat well and whisk in French white wine.

3. 3

   Turn into a glass dish and serve immediately.

4. 4

   For the second part, boil milk sweetened with lemon-flavoured sugar, mix flour with lemon juice and some milk, then add to the boiling milk until thickened.

5. 5

   Arrange lady fingers and macaroons in a dish, pour the cream over, and top with whipped cream and preserved fruits.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 569. The excerpt below is the record exactly as published.

Swiss Cream. — (1) Mix the yolks of eight eggs, 1J- tea- spoonfuls of caster sugar, and the grated yellow peel of one lemon, in a basin, and put this in a larger one containing boiling water. Beat the eggs well, then whisk in gradually i pint of French white wine. Turn the Cream into a glass dish, and serve it immediately. (2) Put 1 pint of good milk into a lined saucepan, sweeten it to taste with lemon-flavoured sugar, and boil it ; then take it off the fire, and let it get nearly cold. Mix 3 teaspoonfuls of flour quite smooth with 3 table-spoonfuls of lemon juice and a little of the boiled milk, then add the remainder of the milk, and stir over the fire until thickened and boiling. Arrange some lady fingers and macaroons in a dish, and pour the Cream over them. When quite cold, spread § pint of thick and well-whipped Cream on the top, strew a few chopped preserved cherries and pieces of candied peel

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