Recipes > Desserts > Creams > Maraschino Cream

Maraschino Cream


  • 3 yolks of eggs
  • 1 white
  • 1/2 pint of milk
  • 1/2 pint of whipped double cream
  • 2 tablespoonfuls of castor sugar
  • 1 ounce of amber gelatine, or 1/2 ounce of the opaque, melted in a little milk
  • 1 small glass of maraschino


Make the eggs and milk into a custard.

Add to it the sugar and melted gelatine.

When it has cooled, mix it with the cream.

Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.

When set, dip into hot water for a second or two, and turn it on to a glass dish.


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The Skilful Cook (1905).

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