Chocolate Trifle
From Recipes (illustrated baking booklet, 1930), 1930
Presented as published in 1930. 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
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 18. The excerpt below is the record exactly as published.
CHOCOLATE TRIFLE. Make a Sponge Sandwich from Green’s Chocolate Sponge Mixture, spread with Jam when cold, cut up, and place in a glass dish. Soak with Sherry, and cover with a pint of Green’s Custard or some Whipped Cream. Decorate with Blanched Almonds
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