vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Spring Fruit, or Rhubarb Trifle
From Modern cookery, in all its branches, 1884
Serves 1
The rhubarb can be served with just whipped cream.
Presented as published in 1884. 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
Nutrition per serving
1122Calories
15 gProtein
232 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1122 kcal
Protein15 g
Carbohydrates232 g
Fiber0 g
Sugars231 g
Total Fat19 g
Saturated Fat9.5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.4 g
Cholesterol256 mg
Sodium176 mg
Potassium458 mg
Calcium329 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus341 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline4.2 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 426. The excerpt below is the record exactly as published.
CREAMED SPRING FRUIT, OR RHUBARB TRIFLE. Boil down the rhubarb with seven ounces of sugar, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about half a pint of rich boiled custard also quite cold, then heap on this some well drained, but slightly-sweetened whipped cream
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