Swiss Cream (1)

Boil the grated peel of a large lemon, and three-quarters of a pound of pounded loaf sugar, in a pint of cream; squeeze the juice of the lemon upon a table-spoonful of flour, work it well together, and gradually add to it the boiling cream, and heat it all over the fire; pour it into a basin, and when nearly cold, put it into a glass or China dish, and garnish it with candied orange-peel, and citron cut into straws. This cream requires to be constantly stirred till it is put into the dish in which it is to be served.

Swiss Cream (2)

Whisk upon a hot plate, the yolks of eight eggs, half a pound of finely-pounded sugar, the grated rind of a lemon, and half a pint of light French or Rhenish white wine, and send it warm to table.