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Macaroon Cream

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Macaroon Cream

Ingredients

Directions

  1. Line a deep glass dish with macaroons, putting a bit of rasp- berry or other jam on each. Make one pint boiled custard (p. 65), strain hot over the macaroons and set away to cool. Just before serving add one pint cream whipped light, stirring i part into the custard and piling the rest on top.

  2. CUSTARDS, CREAMS, ETC. 67

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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