An Excellent Trifle

Ingredients

• about a wineglassful of wine
• about a wineglassful of brandy
• half a pound of macaroons
• half a pound of ratifias
• a full pint of rich boiled custard
• less than half a pint of thin cream
• sugar, dessertspoonful
• wine, glassful

Method

1. 1

   Soak sponge-biscuits and macaroons in a mixture of wine and brandy.

2. 2

   Layer soaked cakes in a trifle dish, pour over boiled custard, layer remaining cakes, and top with whipped syllabub.

3. 3

   Sweeten and flavour the cream before whipping.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 416. The excerpt below is the record exactly as published.

AN EXCELLENT TRIFLE. Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of maca- roons and ratifias ; cover the bottom of the trifle-dish with part of these, and pour upon them a full pint of rich boiled custard made with three-quarters of a pint, or rather more, of milk and cream taken in equal portions, and six eggs ; and sweetened, flavoured and thickened by the receipt of page 481 ; lay the remainder of the soaked cakes upon it, and pile over the whole, to the depth of two or three inches, the whipped syllabub of page 476, previously well drained ; then sweeten and flavour slightly with wine only, less than half a pint of thin cream (or of cream and milk mixed) ; wash and wipe the whisk, and whip it to the lightest possible froth : take it off with a skimmer and heap it gently over the trifle. Macaroons and ratifias, \ lb. ; wine and brandy mixed, £ pint ; rich boiled custard, 1 pint ; whipped syllabub (see page 476) ; light froth to cover the whole, short \ pint of cream and milk mixed ; sugar, dessertspoonful ; wine, * glassfu

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