Children's Trifle

Ingredients

• 1 pint milk
• 4 eggs
• A few drops cochineal
• 1/2 lb. Savoy biscuits or sponge cake
• A few minced pistachios
• 2 tablespoonfuls castor sugar
• 1 teaspoonful vanilla
• 2 tablespoonfuls of jam

Method

1. 1

   Whip the egg whites to a stiff froth, stir in a tablespoon of sugar.

2. 2

   Boil the milk with vanilla and sugar, drop in the egg whites shaped with spoons, cook on one side, then turn.

3. 3

   Drain on a sieve.

4. 4

   Beat the yolks, add half the poaching milk, stir until thick.

5. 5

   Layer biscuits and jam in a glass dish, strain custard over, arrange egg balls on top, sprinkle with pistachios.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 35. The excerpt below is the record exactly as published.

CHILDREN’S TRIFLE. 1 pint milk 4 eggs A few drops cochineal ^ lb. Savoy biscuits or sponge cake A few minced pistachios 2 tablespoonfuls castor sugar 1 teaspoonful vanilla 2 tablespoonfuls of jam

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