vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Trifle
From Cassell's dictionary of cookery, 1892
Serves 5
Time for the whipped cream to stand: twelve hours. Sufficient for a moderate-sized dish.
Presented as published in 1892. 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
561Calories
10 gProtein
45 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein9.6 g
Carbohydrates45 g
Fiber3.7 g
Sugars34 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol220 mg
Sodium99 mg
Potassium538 mg
Calcium208 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus243 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline115 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 154. The excerpt below is the record exactly as published.
Apple Trifle. — Take eight or nine fine apples. Stew them gently to a pulp, adding sugar according to taste, and flavouiing with grated lemon-rind or cinnamon. AVhen cold, place in a glass dish, and jiom' over them a good cold custard, made of the yolks of three eggs, -one pint of milk, a little sugar, and a little sherrj', simmered gently together and allowed to cool. Then take a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.