Cream Trifle

Ingredients

• 1 qt. of Cream
• 1 gill of white wine
• the grated peel of a lemon
• some red currant jelly
• some Naples biscuits
• some candied orange- and citron-peel

Method

1. 1

   Sweeten cream with sugar and add lemon peel.

2. 2

   Whisk with white wine.

3. 3

   Layer frothed cream, biscuits, and jelly in a dish, finishing with cream and garnishing with candied peel.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 557. The excerpt below is the record exactly as published.

Cream Trifle. — (1) Sweeten lqt. of Cream with powdered white sugar, and add to it the grated peel of a lemon. Put 1 gill of white wine into a bowl, pour over the sweetened Cream, and whisk to a froth, which as it is formed lay to drain on a sieve turned upside down ; return the Cream that drains from it to the bowl, and whisk it to froth. Take a deep glass dish, and at the bottom of it put a layer of the frothed Cream ; cut some Naples biscuits as thin as possible, arrange a layer of them lightly over the froth, and put some red currant jelly over ; then begin again with the froth, put over it biscuits sliced as before, red currant jelly next, and finish with a layer of froth. Pour what may remain of the Cream gently into the dish, and garnish with some candied orange- and citron-peel

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