English Triple

Ingredients

• a pound of loaf cake
• ¼ pound of crushed macaroons
• 1 glass of sherry
• yolks of 4 eggs
• 2 gills of milk
• a teaspoonful of cornstarch
• 2 ounces of sugar
• the zest and juice of a lemon
• a layer of apricot jam or plum marmalade
• spoonfuls of whipped cream

Method

1. 1

   Cut loaf cake into thin slices, arrange in a dish with custard made from macaroons, sherry, egg yolks, milk, cornstarch, sugar, and lemon.

2. 2

   Cook until thick, strain, layer with cake, top with jam and whipped cream.

3. 3

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 61. The excerpt below is the record exactly as published.

ENGLISH TRIPLE (as made at Windsor). Cut a pound of loaf cake into very thin slices, and arrange in a dish, with a custard, between each layer, of j4 pound of crushed macaroons, i glass of sherry, yolks of 4 eggs, 2 gills of milk, a tea- spoonfiil of cornstarch, 2 ounces of sugar, and the zest and juice of a lemon. Cook this until thick, strain for use. After putting it in the layers of cake and over the top, spread a layer of apricot jam or plum marmalade over all, and finally spoonfuls of whipped cream, flavored with vanilla. Serve very cold. It can be garnished with citron and fruits. ROLY-POLY. (England.) Make a good stiff batter, using eggs and milk, etc., roll it out thin, spread a layer of jam or mar- malade evenly, fold it up, dust with flour, and tie in a cloth. Boil it i}4 hours, drain, untie, and serve, in slices, with wine or cream sauce. 182 With a Saucepan over the Sea CLARET JELLY. (England.) Melt I ounce gelatine in ^ pint of boiling water, add I quart of claret, ^ pound sugar, rind and juice of a lemon, and stir until it boils, strain and add a pinch of powdered cinnamon. Pour into a mould, set on ice, and turn out. Serve with cream. CLARET AND STRAWBERRIES. (France.) Dissolve J^ pound sugar in a pint of claret, or more, if needed, to sweeten, pick sufficient straw- berries, cover with this and set on ice for an hour before use. Eat with crackers and cream cheese. ROD GRUID. (Norway and Sweden.) Mash and strain 3 boxes of currants, add water to make 2 quarts of juice, i pound sugar, i stick of cinnamon, rind of i lemon. Boil it, skim it, add % pound sago ; when melted and clear, pour into moulds. Set on ice, eat with cream. LECHE CREAM. (A convent recipe.) Beat yolks of 3 eggs, and add the beaten white of I, add carefully i j^ pints of milk, blended with 4 tablespoonfuls of cornstarch

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