vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Trifle
From The household cook book, 1902
Serves 1
Delicious dessert option.
Presented as published in 1902. 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
351Calories
22 gProtein
66 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein22 g
Carbohydrates66 g
Fiber0.6 g
Sugars51 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium38 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus8.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline5.4 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 312. The excerpt below is the record exactly as published.
FRUIT TRIFLE — Beat the whites of 4 eggs to a stifp froth; add 2 tablespoons of sugar, and the same of raspberry jam and currant jelly
Cook this with the app: pantry check, scaling, and the assistant.