Swiss Trifle

Ingredients

• a quarter of a pound of macaroons
• a quarter of a pound of ratafias
• a glassful of brandy
• a pint of cream
• a table-spoonful of ground rice
• the strained juice of two lemons
• a little cold milk

Method

1. 1

   Crumble macaroons and ratafias into a glass dish.

2. 2

   Pour brandy over them and let soak.

3. 3

   Sweeten cream and flavor with lemon-rind.

4. 4

   In a saucepan, stir ground rice mixed with cold milk into the cream, boil gently until thickened.

5. 5

   Add lemon juice when almost cold.

6. 6

   Pour over the cakes and let stand for an hour or two.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1953. The excerpt below is the record exactly as published.

Swiss Trifle. — Crumble a quarter of a pound of macaroons, and a quarter of a pound of ratafias, and put them into a glass dish. Pour a glassful of brandy upon them, and let them soak for a while. Sweeten a pint of cream, and flavour with lemon-rind or any suitable flavouring. Put it into a saucepan, and stir into it a table-spoonful of ground rice which has been mixed to a smooth paste with a little cold milk. Let it boil gently till it begins to thicken, and stir it aU the time. Pour it out, and when it is almost cold add the strained juice of two lemons

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