Swiss Cream, Or Trifle

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (21)
  1. Take a pint of rich cream.
  2. Mix four teaspoonsful of the finest flour smoothly with a portion of the cream to a thin batter.
  3. Sweeten the remaining cream with six ounces of well-refined sugar in lumps.
  4. Place the cream over a clear fire in a saucepan.
  5. When it boils, stir in the flour batter.
  6. Simmer for four or five minutes, stirring gently without ceasing.
  7. Pour out the cream mixture and let it cool completely.
  8. Once cold, mix in the strained juice of two moderate-sized and very fresh lemons by degrees.
  9. Take a quarter of a pound (4 oz) of macaroons.
  10. Cover the bottom of a glass dish with a portion of the macaroons.
  11. Pour in a part of the cream mixture.
  12. Lay the remainder of the macaroons upon the cream.
  13. Add the rest of the cream mixture.
  14. Ornament with candied citron sliced thin.
Flavoring Options
  1. For alternative flavoring, infuse the very thin rind of a lemon and part of a stick of cinnamon, slightly bruised, in the cream.
  2. Strain the cream before adding the flour.
  3. Alternatively, boil the cinnamon and grated rind of a lemon with the sugar and a few spoonsful of water to a strongly flavored syrup.
  4. Pass this syrup through a muslin strainer and stir it into the cream.
  5. Another method is to boil the cinnamon and grated lemon rind with all other ingredients, but this requires pressing the cream through a sieve afterward, which should be avoided if possible.
  6. The trifle can also be flavored with vanilla and maraschino, or with orange-blossoms at pleasure.
Make Ahead
  1. It should be made the day before it is wanted for table.
Original Text
SWISS CREAM, OR TRIFLE. (Very Good.) Flavour pleasantly with and cinnamon, a pint of rich cream, after having taken from it as much as will mix smoothly to a thin batter four teaspoonsful of the finest flour; sweeten it with six ounces of well-refined sugar in lumps; place it over a clear fire in a delicately clean saucepan, and when it boils stir in the flour, and simmer it for four or five minutes, stirring it gently without ceasing; then pour it out, and when it is quite cold mix with it by degrees the strained juice of two moderate-sized and very fresh lemons. Take a quarter of a pound of macaroons, cover the bottom of a glass dish with a portion of them, pour in a part of the cream, lay the remainder of the macaroons upon it, add the rest of the cream, and ornament it with candied citron sliced thin. It should be made the day before it is wanted for table. The requisite flavour may be given to this dish by infusing in the cream the very thin rind of a lemon, and part of a stick of cinnamon slightly bruised, and then straining it before the flour is added; or, these and the sugar may be boiled together with two or three spoonsful of water, to a strongly 474flavoured syrup, which, after having been passed through a muslin strainer, may be stirred into the cream. Some cooks boil the cinnamon and the grated rind of a lemon with all the other ingredients, but the cream has then to be pressed through a sieve after it is made, a process which it is always desirable to avoid. It may be flavoured with vanilla and maraschino, or with orange-blossoms at pleasure; but is excellent made as above. Rich cream, 1 pint; sugar, 6 oz.; rind, 1 lemon; cinnamon, 1 drachm; flour, 4 teaspoonsful; juice, 2 lemons; macaroons, 4 oz.; candied citron, 1 to 2 oz.
Notes
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