A pint of cream on ice
Three tablespoonful of strawberry jam (or fresh strawberries)
Two tablespoonful of Maraschino

For garnish
Meringue biscuits
Castor sugar

"Put a pint of cream on ice, and after two hours whip it up. Pass three tablespoonful of strawberry jam through a sieve and add two tablespoonful of Maraschino; mix this with the cream and build it up into a pyramid. Garnish with meringue biscuits and serve quickly. You may use fresh strawberries when in season, but then add Castor sugar to taste."

This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

Back to main list