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American cookbook, 1886
Page 51
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Swiss Cream A pint of cream sweetened to the taste & the peel of a lemon to be put over a small fire till it boils, mix a teaspoonful of arrowroot with a little of the cold cream till it is braided smooth add to it the juice of a lemon and pour upon it the boiling cream, let it boil again a few minutes & keep stiring it - cut some sponge cake in thin slices and put it into a dish & pour the cream from the saucepan upon it.
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Swiss Cream A pint of cream sweetened to the taste & the peel of a lemon to be put over a small fire till it boils, mix a teaspoonful of arrowroot with a little of the cold cream till it is braided smooth add to it the juice of a lemon and pour upon it the boiling cream, let it boil again a few minutes & keep stiring it - cut some sponge cake in thin slices and put it into a dish & pour the cream from the saucepan upon it.
Szathmary Culinary Manuscripts and Cookbooks
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