Gooseberry Trifle
From Cassell's dictionary of cookery, 1892
Serves 2
Best made a few hours in advance.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 628. The excerpt below is the record exactly as published.
Gooseberry Trifle. — Cut a quarter of a pound of Savoy cakes into thin slices, and place them at the bottom of a deep glass dish. Pour over them a little sherry, brandy, or whiskey, and let them soak until soft. BoU half a jjint of water with a pound of loaf sugar for ten minutes. Put in a pint and a half of green gooseberries, picked, washed, and drained. Let fhem boil till they are tender, but unbroken, and, when cool, place them on the Savoy cake. Make a pint and a haK of good plain custard
Cook this with the app: pantry check, scaling, and the assistant.