Hedgehog Trifle

Ingredients

• sponge or other plain cake
• half a pint of warm custard
• blanched almonds
• whipped cream

Method

1. 1

   Place cake in a shallow dish, stick almonds in rows, pour warm custard over it, and cool.

2. 2

   Serve cold with whipped cream or cold custard.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 50. The excerpt below is the record exactly as published.

whipped cream, flavored with sherry, maraschino, or essence of almond and slightly sweetened with powdered sugar. OCTOBER 19TH *' Pudding our parson eats, the squire loves hare. But white-pot thick is my Buxoma's fare." —Gay. WHITE bean soup, or " white- pot," as it used to be called, is both nourishing and delicious made as follows: Soak one cupful of white beans over night in plenty of water. In the morning put them in a soup pot with three quarts of cold water. Cook for five hours. Strain through a sieve, rubbing the beans through as thoroughly as possible; add salt, white pepper, a large tablespoonful of butter, and a cup of cream; also a teaspoonful of celery salt. Cook twenty minutes. Serve with croutons of bread. 184 OCTOBER 20TH "Tidbury drank water with his meals, if meals those miserable scraps of bread and cheese, or bread and sausage, could be called, which he lined his lean stom^ with." — ^Thackeray. CHOP a pound and a half of pork and the same of veal, cleared of skin and sinews, and three-quarters of a pound of beef suet ; mince and mix them; steep the crumb of a penny loaf in water and mix it with the meat. Sea- son with dried sage, salt, and pepper. This is an old English recipe. OCTOBER 2IST ''I can teach sugar to slip down your throat in a million ways." — Dekeer and Ford. ADD to the white of an egg an equal quantity of very strong black coffee, then stir in as much confectioner's sugar as you can and keep the mixture soft enough to mould. When it is a smooth paste, roll small pieces be- tween the palms, making little balls; press between halves of English wal- nuts, removed from the shells without breaking. i8S OCTOBER 22D "I will make an end of my dinner. There's pippins and cheese to come." — Shakespeare ("Merry Wives of Windsor"). A FINE hot dessert for a cool day is made by enclosing each tart pippin in a crust of puff paste, baking in a slow oven, and sprinkling with sugar ten or fifteen minutes before taking them out. Serve a sauce of thick cream, sugar, and nutmeg to pour over them, and have a cream cheese to eat with them. OCTOBER 23D "Hovering mute and inaccessible on the outskirts of Aesthetic tea."— Cablyle ("Sartor Resartus"). TO have tea that is truly "aes- thetic" in taste and appearance, make it precisely as drip-coffee is made. The tea should be placed in a fine strainer, such as comes with the French coffee-pots, the strainers occasionally sold with teapots having too coarse holes for the purpose. Pour boiling water through the tea, then pour it back over the leaves a second time. Tea should always be served in a china teapot finished on the inside with a hard 186 glaze, the porous earthenwares invari- ably becoming after a short time im- pregnated widi the tannic-acid flavor. OCTOBER 24TH ''Yon shapeless nothing in a dish." — Cowper ("Poems"). PLACE in a shallow dish sponge or other plain cake, and rather close together stick blanched almonds in regular rows. Pour over it half a pint of warm custard, a spoonful at a time, and set away to cool. Eat cold, with whipped cream, sweetened slightly and flavored, or with cold custard. This old- fashioned dessert is known as Hedgehog Trifle

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