vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
German Trifle
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
31Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein0.5 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars3.3 g
Total Fat1.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.2 mg
Sodium8.3 mg
Potassium21 mg
Calcium13 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline1.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 111. The excerpt below is the record exactly as published.
German Trifle. Bake a small rice pudding to fit the size of the glass dish. It must be quite soft and creamy. Place a layer of jam in the bottom of the dish, and turn the rice pudding on to the jam. Then pour over it some good custard (let this be perfectly cold), and then idIucc a thick whip of cream over it
Cook this with the app: pantry check, scaling, and the assistant.