Brown Sugar Trifle

Name: Brown Sugar Trifle
Ingredients: One pint of brown sugar; a half cup of hot water; a pinch of salt; half a box of gelatine; half a pound of walnuts; the whites of four eggs

From Southern Recipes, 1913

Serve with custard or whipped cream.

Presented as published in 1913. 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

3328Calories

34 gProtein

456 gCarbs

158 gFat

Full nutrition (33 nutrients)

Calories3328 kcal

Protein34 g

Carbohydrates456 g

Fiber12 g

Sugars427 g

Total Fat158 g

Saturated Fat14 g

Monounsaturated Fat22 g

Polyunsaturated Fat112 g

Cholesterol0 mg

Sodium127 mg

Potassium1548 mg

Calcium569 mg

Iron8.2 mg

Magnesium363 mg

Phosphorus845 mg

Zinc6.4 mg

Copper3 mg

Manganese7.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.9 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0 mg

Niacin (B3)3.3 mg

Folate4.4 mcg

Choline10 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 14. The excerpt below is the record exactly as published.

BROWN SUGAR TRIFLE One pint of browjn sugar, and a half a cup of hot water with a pinch of salt, boiled to a syrup, half a box of gelatine dissolved in cold water (enough to cover the gelatine) for half an hour, half a pound of walnuts. Pour syrup on the gelatine, add the nuts, which must be chopped fine, and cool until it jellies, but not too stiff. Beat stiff the whites of four eggs

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