Caledonian Trifle
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1944Calories
82 gProtein
250 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1944 kcal
Protein82 g
Carbohydrates250 g
Fiber0 g
Sugars250 g
Total Fat70 g
Saturated Fat31 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.7 g
Omega-30.3 g
Cholesterol1605 mg
Sodium941 mg
Potassium2024 mg
Calcium1426 mg
Iron7.1 mg
Magnesium165 mg
Phosphorus1777 mg
Zinc9.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0.2 mg
Vitamin A952 mcg
Vitamin E4.7 mg
Vitamin K1.2 mcg
Vitamin B61.3 mg
Vitamin B128.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.2 mg
Niacin (B3)1.3 mg
Folate188 mcg
Choline1350 mg
Caffeine0 mg
Water1166 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 35. The excerpt below is the record exactly as published.
CALEDONIAN trifle" may sound foolish, but it tastes good. Its ingredients are : Eight eggs, a quart of milk, a teacupful of sugar, a tea- spoonful of almond extract, a saltspoon- ful of salt, and half a tumbler of rasp- berry j
Cook this with the app: pantry check, scaling, and the assistant.