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German Cherry Biscuits

A historical recipe from Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer.

A historical recipe

Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Project Gutenberg eBook #8501.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #8501 (https://www.gutenberg.org/ebooks/8501). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Fill paper cases half full of pineapple water ice.
  2. Put over a layer of candied cherries chopped, then a layer of vanilla ice cream;
  3. smooth it quickly, place a marron glacé in the centre, and garnish the cream with a meringue made from the whites of two eggs and two tablespoonfuls of powdered sugar.
  4. Dust this with grated macaroons, and send to the table.
  5. Make the meringue and grate the macaroons before dishing the ice cream.
  6. A pint of each cream will fill eight cases.