Trifle, Swiss

Ingredients

• two ounces of macaroons
• two ounces of ratafias
• two table-spoonfuls of brandy
• a pint of cream
• four tea-spoonfuls of ground rice
• the strained juice of two fresh lemons
• blanched and sliced almonds

Method

1. 1

   Crumble macaroons and ratafias in a glass dish, pour over brandy.

2. 2

   Soak lemon rind and cinnamon in cream, then remove.

3. 3

   Sweeten cream and stir in a batter of ground rice mixed with cold milk.

4. 4

   Simmer for 4 minutes, cool, then add lemon juice.

5. 5

   Spread custard over biscuits and garnish with almonds.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2025. The excerpt below is the record exactly as published.

Trifle, Swiss. — Take two ounces each of macaroons and ratafias ; crumble them, put them at the bottom of a glass dish, and then pour over them two table-spoonfuls of brandy. Soak the thin rind of a fresh lemon and a quarter of an inch of stick cinnamon in a pint of cream until the flavour is drawn out. Lift them out, sweeten the cream, and stir into it a thin batter made of four tea-spoonfuls of ground rice, or, if preferred, fine flour mixed smoothly with a little cold milk. Stir this mixture over a gentle fire until it boils, and continue to simmer it, stirring imceasingly for four minutes. Pour it out, let it get cold, then add gradually the strained juice of two fresh lemons. Spread the custard over the biscuits, and stick blanched and sliced almonds

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