Apple Trifle
From La cuisine creole, 1885
A charming dish for the country where cream is abundant.
Presented as published in 1885. 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
2762Calories
30 gProtein
256 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories2762 kcal
Protein30 g
Carbohydrates256 g
Fiber1.8 g
Sugars205 g
Total Fat184 g
Saturated Fat103 g
Monounsaturated Fat40 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol884 mg
Sodium386 mg
Potassium1057 mg
Calcium656 mg
Iron2.1 mg
Magnesium80 mg
Phosphorus722 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C1.6 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate51 mcg
Choline356 mg
Caffeine0 mg
Water617 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 69. The excerpt below is the record exactly as published.
APPLE TRIFLE — A SUPPBB DISH. Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a f roth, and pile it high on the custard. Ornament with strips of citron and apple jelly
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