Trifle (another way.) — Whip a pint of
cream the day before it is wanted, according to
the directions given in the last recipe ; as the
froth rises lay it on a reversed sieve to drain.
Take two dozen finger biscuits ; spread a little
raspberry jam on the flat side of twelve of
them, and press the other twelve upon it.
Arrange these round a trifle-dish, put a quarter
of a pound of macaroni, a quarter of a pound of
ratafias, and four penny sponge cakes at the
bottom of the dish ; pour over them a glassful of
sherry or madeira and a glassful of brandy, and
let them soak till they have absorbed all the
liquor. Pour a pint of rich cold custard over
the soaked biscuits, and pile the whipped cream
on the top. The custard may be made with a
pint of milk, the well-beaten yolks of eight
eggs, a heaped table-spoonful of powdered
sugar✪ Trifle (another way), a table- spoonful of brandy, and any
flavouring that may be preferred. Time,
twenty-four hours to drain the whipped cream;
two hours to soak the biscuits ; ten minutes to
thicken the custard. Probable cost, exclusive
of the wine and spirit, 4s. 1 Od. Sufficient for
one centre dish.
Trifle, An Elegant. — Makea whip theday
before the trifle is wanted, as no whip is solid
unless it has stood for some hours. It should
be made -with a quart of thick cream, nearly all
of the rind of two lemons, a glassful of sheiry,
and three table-spoonfuls of sugar. Whisk the
TBI
( 990 )
TRI
mixture briskly, and as the froth forms lay it
on an inverted sieve to drain. Put a quarter of a
pound of ratafias, a quarter of a pound of maca-
roni, and three or four sponge biscuits at the
bottom of a trifle-dish, and pour over them a
pint of nicely-flavoured liquid calfs-foot jelly,
and set this "in a cool place to stiffen. Dis-
solve a quarter of an ounce of isinglass in a
little water, and put with it a pint of thick
cream, the grated rind of half a lemon, and a
heaped table-spoonful of sugar. When this is
cool, pour it over the jelly, and as it begins
to set ornament with bright-coloured jam and
macaroni soaked in wine. Pile the whijiped
cream high on the top, and the trifle will be
ready for serving. Probable cost, 7s., exclusive
of the wine and brandy. Sufficient for one
centre dish.
Trifle, Apple . — Make a whip the day before
the trifle is wanted, as for other trifles, using
a pint of cream, two ounces of sugar, a glassful
of sherry, and the white of an egg. Lay the
froth on an inverted sieve, and leave it in a
cool place. Peel, core, and slice a dozen fine
apples, and put them into a saucepan with two
table-spoonfuls of sugar and two of water, and
let them simmer gently until c^uite soft. JPress
them through a sieve, and mix with the pulp
the grated rind of half a lemon and a table-
spoonful of brandy — but the brandy may be
omitted. Make a thin custard with haK a pint
of cream,half a pint of milk✪ Trifle, Apple, and a little sugar,
and stii- the mixture over the fire until it begins
to thicken, but do not let it boil. Lay the
pulped apples at the bottom of the trifle-dish ;
when the custard is cool pour it over them, pile
the whipped cream high on the top, and the
trifle will be ready for serving. It may be
ornamented with stripes of bright apple jelly.
Page 2023 · 5 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 (another way.) — Whip a pint of cream the day before it is wanted, according to the directions given in the last recipe ; as the froth rises lay it on a reversed sieve to drain. Take two dozen finger biscuits ; spread a little raspberry jam on the flat side of twelve of them, and press the other twelve upon it. Arrange these round a trifle-dish, put a quarter of a pound of macaroni, a quarter of a pound of ratafias, and four penny sponge cakes at the bottom of the dish ; pour over them a glassful of sherry or madeira and a glassful of brandy, and let them soak till they have absorbed all the liquor. Pour a pint of rich cold custard over the soaked biscuits, and pile the whipped cream on the top. The custard may be made with a pint of milk, the well-beaten yolks of eight eggs, a heaped table-spoonful of powdered sugar, a table- spoonful of brandy, and any flavouring that may be preferred. Time, twenty-four hours to drain the whipped cream; two hours to soak the biscuits ; ten minutes to thicken the custard. Probable cost, exclusive of the wine and spirit, 4s. 1 Od. Sufficient for one centre dish.
Trifle, An Elegant. — Make a whip the day before the trifle is wanted, as no whip is solid unless it has stood for some hours. It should be made -with a quart of thick cream, nearly all of the rind of two lemons, a glassful of sheiry, and three table-spoonfuls of sugar. Whisk the
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( 990 )
TRI
mixture briskly, and as the froth forms lay it on an inverted sieve to drain. Put a quarter of a pound of ratafias, a quarter of a pound of macaroni, and three or four sponge biscuits at the bottom of a trifle-dish, and pour over them a pint of nicely-flavoured liquid calfs-foot jelly, and set this "in a cool place to stiffen. Dissolve a quarter of an ounce of isinglass in a little water, and put with it a pint of thick cream, the grated rind of half a lemon, and a heaped table-spoonful of sugar. When this is cool, pour it over the jelly, and as it begins to set ornament with bright-coloured jam and macaroni soaked in wine. Pile the whipped cream high on the top, and the trifle will be ready for serving. Probable cost, 7s., exclusive of the wine and brandy. Sufficient for one centre dish.
Trifle, Apple . — Make a whip the day before the trifle is wanted, as for other trifles, using a pint of cream, two ounces of sugar, a glassful of sherry, and the white of an egg. Lay the froth on an inverted sieve, and leave it in a cool place. Peel, core, and slice a dozen fine apples, and put them into a saucepan with two table-spoonfuls of sugar and two of water, and let them simmer gently until quite soft. JPress them through a sieve, and mix with the pulp the grated rind of half a lemon and a tablespoonful of brandy — but the brandy may be omitted. Make a thin custard with half a pint of cream,half a pint of milk, and a little sugar, and stir the mixture over the fire until it begins to thicken, but do not let it boil. Lay the pulped apples at the bottom of the trifle-dish ; when the custard is cool pour it over them, pile the whipped cream high on the top, and the trifle will be ready for serving. It may be ornamented with stripes of bright apple jelly.
Records on this page
TrifleTrifle (another way)Trifle, An ElegantTrifle, GooseberryTrifle, Apple