Swiss Cream
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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
- 1 pint of cream
- 5 oz. of lump sugar
- 3 tablespoonfuls of milk
- a glass dish
- 1 lemon
Method
- 1485.
- INGREDIENTS.--1/4 lb.
- of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz.
- of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of 1/2 lemon, 3 tablespoonfuls of milk.
- Mode.--Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well.
- Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind.
- Mix the arrowroot smoothly with the cold milk;
- add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred.
- Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes.
- Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve.
- This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the dry cakes.
- Time.--About 1/2 hour to infuse the lemon-rind;
- 5 minutes to boil the cream.
- Average cost, with cream at 1s.
- per pint, 3s.