Swiss Cream, or Trifle

Very Good

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Rich cream, 1 pint
  • sugar, 6 oz.
  • rind, 1


Flavour pleasantly with lemon rind 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