Apple Trifle

Ingredients

• 2 pint boiled Custard
• 6 Sponge Cakes
• 1 lb. cooking Apples
• 3 ozs. Sugar
• 4 Lemon
• + pint Cream
• Cherries and Angelica

Method

1. 1

   Peel, core and slice the apples, and cook gently with the sugar, a little grated lemon rind, and about 2 tablespoonfuls water till tender, then mash smoothly with a wooden spoon.

2. 2

   Simmer the rinds and cores of the apples with a little sugar, lemon rind and juice and about 4 pint water to make a nicely flavoured syrup.

3. 3

   Colour with 2 or 3 drops of Cochineal.

4. 4

   A little sherry is an improvement.

5. 5

   Cut the sponge cakes in half, spread with apple puree and pile in a glass dish.

6. 6

   Soak with the apple syrup, and cover with the rest of the apple.

7. 7

   Coat thoroughly with the custard, and when quite cold decorate the top with the cream whipped and sweetened and pieces of angelica and glace cherries.

Nutrition per serving

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 16. The excerpt below is the record exactly as published.

Apple Trifle 2 pint boiled Custard. 6 Sponge Cakes. 1 lb. cooking Apples. 3 ozs. Sugar. 4 Lemon. + pint Cream. Cherries and Angelica

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