vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
A Grand Trifle
From Twentieth century home cook book, 1905
Serves 7
This is delicious and highly ornamental, but some trouble to prepare. Not suitable for warm weather unless one has ice to keep all the parts in good order.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
741Calories
30 gProtein
48 gCarbs
48 gFat
Full nutrition (31 nutrients)
Calories741 kcal
Protein30 g
Carbohydrates48 g
Fiber7 g
Sugars35 g
Total Fat48 g
Saturated Fat9.4 g
Monounsaturated Fat25 g
Polyunsaturated Fat8.6 g
Cholesterol271 mg
Sodium197 mg
Potassium952 mg
Calcium509 mg
Iron3.6 mg
Magnesium203 mg
Phosphorus690 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate32 mcg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 107. The excerpt below is the record exactly as published.
A GRAND TRIFLE. The day before you wish to use it make two or three quarts of boiled custard (according to your needs) ; bake some thin sponge cakes as for jelly cake ; whip some cream, with sugar and wine to flavor, and blanch and chop a pound of almonds
Cook this with the app: pantry check, scaling, and the assistant.