Lemon Trifle
From The national course in home economics, 1917
Serves 4
Boston Cooking School.
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
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.
LEMON TRIFLE. The juice of two lemons and grated peel of one, one pint of cream well sweetened
Cook this with the app: pantry check, scaling, and the assistant.