Albert Trifle

Ingredients

• 2 small breakfastcupfuls milk
• J lb. sugar
• Yolks of 3 eggs
• I oz. gelatine
• I teaspoonful vanilla
• 3 penny sponge cakes
• Some nice jam
• A few cherries or other crystallized fruit to ornament

Method

1. 1

   Soak the gelatine in a little of the milk.

2. 2

   Boil the rest of the milk and pour it over the sugar, eggs, and gelatine, then put all back into the pot and stir until the gelatine is quite dissolved, and add vanilla.

3. 3

   Then put a little of all this into a plain mould, put aside to get quite cold, spread pieces of the sponge cake with jam and lay in when set.

4. 4

   Then pour rest of the custard all over and let cool.

5. 5

   When turned out ornament with crystallised fruit.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 27. The excerpt below is the record exactly as published.

ALBERT TRIFLE. 2 small breakfastcupfuls milk. J lb. sugar. Yolks of 3 eggs. I oz. gelatine. I teaspoonful vanilla. 3 penny sponge cakes. Some nice jam. A few cherries or other cry- stallized fruit to ornament

Cook this with the app: pantry check, scaling, and the assistant.