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A Richer Trifle
From Cookery for every household, 1914
Serves 7
Sufficient for 8 to 10 persons.
Presented as published in 1914. 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
740Calories
15 gProtein
57 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories740 kcal
Protein15 g
Carbohydrates57 g
Fiber5 g
Sugars21 g
Total Fat46 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol113 mg
Sodium819 mg
Potassium506 mg
Calcium296 mg
Iron3.3 mg
Magnesium113 mg
Phosphorus374 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A31 mcg
Vitamin E8.6 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate56 mcg
Choline29 mg
Caffeine0 mg
Alcohol5.3 g
Water167 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 721. The excerpt below is the record exactly as published.
A Richer Trifle 6 or 8 sponge cakes (Id.) J doz. macaroon bis- cuits. } lb. ratafias. Raspberry or apricot jam. 2 or 3 glasses sherry. \ glass brandy. | lb. sweet almonds. 3 gills good custard. 3 or 4 gills double cream. Sugar and flavouring
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