vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Trifle
From The housewife's referee, 1898
Serves 5
Presented as published in 1898. 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
482Calories
7 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein6.6 g
Carbohydrates88 g
Fiber4.7 g
Sugars76 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol116 mg
Sodium51 mg
Potassium494 mg
Calcium137 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus170 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C14 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline88 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 135. The excerpt below is the record exactly as published.
Apple Trifle. — Ten large apples ; the rind of half a lemon ; six ounces of pounded sugar ; half a pint of milk ; half a pint of whipped cream ; and two beaten eggs. Peel, core, and cut the apples into slices, put them into a saucepan with two tablespoonfuls of water
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