vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Trifle
From The national course in home economics, 1917
Serves 6
Delmonico's.
Presented as published in 1917. 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
302Calories
2 gProtein
12 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein1.6 g
Carbohydrates12 g
Fiber0.1 g
Sugars7.4 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium18 mg
Potassium81 mg
Calcium49 mg
Iron0 mg
Magnesium4.9 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 219. The excerpt below is the record exactly as published.
two tablespoonfuls of sugar and beat for meringue. Serve very cold. Mrs. Erskine Smith. LEMON TRIFLE. The juice of two lemons and grated peel of one, one pint of cream well sweetened and whipped stiff. Let sugar, lemon juice and peel stand together a couple of hours. Strain and whip gradually into the frothed cream. Serve immediately in small glasses lined with lady fingers. Boston Cooking School. FRUIT TRIFLE. One pint of cream
Cook this with the app: pantry check, scaling, and the assistant.