Cocoanut Trifles
From Choice cookery, 1888
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 35. The excerpt below is the record exactly as published.
COCOANUT TRIFLES. Scraps of the cocoanut pastry left from any other dish ^ pint cream 2 tablespoonfuls desiccated cocoanut ^ pint double cream A few drops vanilla A few drops of cochineal 1 tablespoonful castor sugar Whip the cream until stiff, flavour with a few drops of vanilla, add a few drops of cochineal, the sugar, one tablespoonful desiccated cocoanut, the scraps of pastry broken up coarse ; pile in the centre of a glass dish, and sprinkle with cocoanut. ; No. 153. ROYAL TRIFLE. 2 oz. ratafias 2 tablespoonfuls jam 1 egg 5 pint milk | pint double cream A
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Cook this with the app: pantry check, scaling, and the assistant.