Trifle. — This is a compound of syllabub and
sweetmeats. Line the bottom of a glass trifle-
dish with sponge biscuits stuck with blanched
almonds; moisten them with sweet wine, or
with sherry and sugar. Over these lay a dozen
ratafia cakes dipped in noyeau. Intersperse
with these some thin slices of citron and orange-
peel, and distribute over these pieces of apricot
and raspberry jam with currant jelly. Pour
over these a few spoonfuls of the liquor of the
syllabub. The next layer should consist of
tartlet cream of about the thickness of an inch,
over which grate some nutmeg, and strew a
little powdered cinnamon, together with a small
quantity of lemon-peel, and some powdered
loaf-sugar. Lastly, take the whipped froth
from the sieve, and put it on the top as
abundantly as the dish will contain. To give
it a pleasing appearance, strew various coloured
comfits over the froth. The tartlet cream to
form one of the layers may be made as follows :
— j\Iix together half a pint of cream and the
same quantity of milk ; put into it a piece of
fresh lemon or Seville orange-peel, and a little
cinnamon, and sweeten with loaf sugar. Let
these ingredients boil about ten minutes. Have
ready prepared in another pan the yolks of six
eggs✪ Trifle well-beaten up with a heaped tea-spoon-
ful of fine flour ; to these gradually strain the
boiled ingredients, and then whisk them well
together over a gentle fire, so that they may
acquire the proper consistence without curdling.
If you are deficient of cream, milk only may |
be employed, but in that case a little more flour
■will be required. — Webster and Farkes.
Trifle (another way). — The whipped cream
which is laid over the top of a trifle should be
made the day before it is wanted, as then it will
be much firmer. Rub the rind of a large fresh
lemon with two or thi-ee lumps of sugar till all
the yellow part is taken off, then add a little more
sugar to make up the quantity to three ounces,
and crush it to powder. Warm a pint of
cream, and stir the sugar in this till it is dis-
solved. Add a glassful of sherry, a tea-spoonful
of the juice of the lemon, a table-spoonful of
brandy, and the whites of two eggs, which have
been whisked separately to a firm froth. Mill
or whip the mixture in a cool place, and a&
the froth rises take it oft', and place it on an
inverted sieve to drain. Continue whisking
until the whole of the cream is frothed, and set
the sieve in a cool place, or upon ice, with a
dish under it. The next day put four sponge
biscuits, a quarter of a pound of macaroons, and
a quarter of a pound of ratafias at the bottom of
a trifle-dish, and pour over them a large wine-
glassful of sherry, and another of brand}', or if
preferred \ise two parts wine and one part
spirit, and let the biscuits soak till they have
absorbed all the liquor. Grate a little lemon-
rind upon the cakes, and spread over them a
layer of good jam, then cover them with a pint
of nicely-flavoured rich cold custard. Pile the
whipped cream lightly over the top as high as
possible, and then garnish the dish with pink
comfits, bright-coloured jelly, or flowers. Time,
about one hour and a half to whip the cream.
Probable cost, exclusive of the wine and spirit,
4s. 6d., if the custard be made with milk. Suf-
ficient for one trifle. ✪ Trifle
Page 2022 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Trifle. — This is a compound of syllabub and sweetmeats. Line the bottom of a glass trifle-dish with sponge biscuits stuck with blanched almonds; moisten them with sweet wine, or with sherry and sugar. Over these lay a dozen ratafia cakes dipped in noyeau. Intersperse with these some thin slices of citron and orangepeel, and distribute over these pieces of apricot and raspberry jam with currant jelly. Pour over these a few spoonfuls of the liquor of the syllabub. The next layer should consist of tartlet cream of about the thickness of an inch, over which grate some nutmeg, and strew a little powdered cinnamon, together with a small quantity of lemon-peel, and some powdered loaf-sugar. Lastly, take the whipped froth from the sieve, and put it on the top as abundantly as the dish will contain. To give it a pleasing appearance, strew various coloured comfits over the froth. The tartlet cream to form one of the layers may be made as follows : — j\Iix together half a pint of cream and the same quantity of milk ; put into it a piece of fresh lemon or Seville orange-peel, and a little cinnamon, and sweeten with loaf sugar. Let these ingredients boil about ten minutes. Have ready prepared in another pan the yolks of six eggs well-beaten up with a heaped tea-spoonful of fine flour ; to these gradually strain the boiled ingredients, and then whisk them well together over a gentle fire, so that they may acquire the proper consistence without curdling. If you are deficient of cream, milk only may |
be employed, but in that case a little more flour ■will be required.
Trifle (another way). — The whipped cream which is laid over the top of a trifle should be made the day before it is wanted, as then it will be much firmer. Rub the rind of a large fresh lemon with two or three lumps of sugar till all the yellow part is taken off, then add a little more sugar to make up the quantity to three ounces, and crush it to powder. Warm a pint of cream, and stir the sugar in this till it is dissolved. Add a glassful of sherry, a tea-spoonful of the juice of the lemon, a table-spoonful of brandy, and the whites of two eggs, which have been whisked separately to a firm froth. Mill or whip the mixture in a cool place, and as the froth rises take it off, and place it on an inverted sieve to drain. Continue whisking until the whole of the cream is frothed, and set the sieve in a cool place, or upon ice, with a dish under it. The next day put four sponge biscuits, a quarter of a pound of macaroons, and a quarter of a pound of ratafias at the bottom of a trifle-dish, and pour over them a large wineglassful of sherry, and another of brandy, or if preferred use two parts wine and one part spirit, and let the biscuits soak till they have absorbed all the liquor. Grate a little lemon-rind upon the cakes, and spread over them a layer of good jam, then cover them with a pint of nicely-flavoured rich cold custard. Pile the whipped cream lightly over the top as high as possible, and then garnish the dish with pink comfits, bright-coloured jelly, or flowers. Time, about one hour and a half to whip the cream. Probable cost, exclusive of the wine and spirit, 4s. 6d., if the custard be made with milk. Sufficient for one trifle.
Records on this page
TrifleTrifleTrifle (another way)