Caledonian Trifle

Ingredients

• eight eggs
• one quart of milk
• half a teacupful of sugar
• one-fourth of a teaspoonful of salt
• one teaspoonful of vanilla extract
• two table-spoonfuls of currant jelly
• two table-spoonfuls of raspberry preserve

Method

1. 1

   Reserve half a cup of milk and heat the rest in a double-boiler.

2. 2

   Beat yolks and five whole eggs with sugar and salt, add cold milk.

3. 3

   Pour boiling milk over this mixture, stir, and return to double-boiler, stirring until thick.

4. 4

   Cool and pour into a dish.

5. 5

   Beat reserved egg whites to a stiff froth, mix with currant jelly and raspberry preserve, and form mounds on top of the custard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 379. The excerpt below is the record exactly as published.

Caledonian Trifle. This is made of eight eggs, one quart of milk, half a teacupful of sugar, one-fourth of a teaspoonful of salt, one teaspoonful of vanilla extract, two table-spoonfuls of currant jelly, and two table-spoonfuls of raspberry preserve

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