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Swiss Custard

A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).

A historical recipe

The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.

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 Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855). Digitised by Project Gutenberg, eBook #52815 (https://www.gutenberg.org/ebooks/52815). 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

  • a quart of thick cream

Method

  1. Take a quart of thick cream.
  2. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar.
  3. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick;
  4. then pour it out: when perfectly cool, add some lemon juice.
  5. Place in a dish some macaroons, upon which pour some of the custard.
  6. And so proceed, till all of the custard is in.
  7. Ornament the top with any kind of preserves you prefer.