Fruit Trifle

Ingredients

• Whites of four eggs
• two tablespoonfuls of sugar
• two tablespoonfuls of currant jelly
• two tablespoonfuls of raspberry jam

Method

1. 1

   Beat egg whites to a stiff froth, mix with sugar, currant jelly, and raspberry jam.

2. 2

   Serve with sponge cakes.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 228. The excerpt below is the record exactly as published.

FRUIT TRIFLE. Whites of four eggs beaten to a stiff froth, two tablespoonfuls each of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it is a delicious dessert, GRAPE TRIFLE. Pulp through a sieve two pounds of ripe grapes, enough to keep back the stones, add sugar to taste. Put into a trifle dish and cover with whipped cream, nicely flavored. Serve very cold. APPLE TRIFLE. Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of half a pound to one pound of fruit ; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped cream flavored with lemon peel. Quinces prepared in the same manner are equally as good. PEACH TRIFLE. Select perfect, fresh peaches, peel and core and cut in quarters ; they should be ivell sugared, arranged in a trifle dish with a few of their own blanched kernels among them, then heaped with whipped cream as above ; the cream should not be flavored ; this trifle should be set on the ice for at least an hour before serving ; home-made sponge cakes should be served with it. GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one pint of custard, a plate- ful of whipped cream. Put the gooseberries into a jar, with sufficient moist sugar to sweeten CUSTABDS, CREA3IS AND DESSERTS. 339 them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish ; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. This dish may be garnished as fancy dictates. LEMON HONEY. One coffeecupful of white sugar, the grated rind and juice of one large lemon, the yolks of three eggs and the white of one, a tablespoonful of butter. Put into a basin the sugar and butter, set it in a dish of boiling water over the fire ; while this is melting, beat up the eggs, and add to them the grated rind from the outside of the lemon ; then add this to the sugar and butter, cooking and stirring it until it is thick and clear like honey. This will keep for some days, put into a tight preserve jar, and is nice for flavoring pies, etc. FLOATING ISLANDS. Beat the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste ; stir them into a quart of scalded milk and cook it until it thickens. When cool pour it into a glass dish. Now whip the whites of the three remaining eggs to a froth, adding three tablespoonfuls of sugar and a little flavoring. Pour this froth over a shallow dish of boiling water ; the steam passing through it cooks it ; when sufficiently cooked, take a tablespoon and drop spoonfuls of this over the top of the custard, far enough apart so that the “ little white islands ” will not touch each other. By dropping a teaspoonful of bright jelly on the top or centre of each island, is produced a pleasing effect; also by filling wine-glasses and arranging them around a standard adds much to the appearance of the table. FLOATING ISLAND. One quart of milk, five eggs and five tablespoonfuls of sugar. Scald the milk, then add the beaten yolks and one of the whites together with the sugar. First stir into them a little of the scalded milk to prevent curdling, then all of the milk. Cook it the proper thickness ; remove from the fire, and, when cool, flavor ; then pour it into a glass dish and let it become very cold. Before it is served beat up the remaining four whites of the eggs to. a stiff froth and beat into them three tablespoonfuls of 340 CUSTAEDS, CREAMS AND DESSERTS. sugar and two tablespoonfuls of currant jelly

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