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Lemon Trifle
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve immediately in jelly-glasses, with sponge cakes or Naples biscuits accompanying it.
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
Nutrition per serving
889Calories
3 gProtein
128 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories889 kcal
Protein3.5 g
Carbohydrates128 g
Fiber2.1 g
Sugars116 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium395 mg
Potassium271 mg
Calcium98 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.8 mcg
Choline6.8 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 323. The excerpt below is the record exactly as published.
Lemon Trifle. — Put Jib. of powdered white sugar into a basin, add to it the grated rind of one Lemon and the strained juice of two, and let them lie for two hours, then grate in a little nutmeg and mix in J pint of sherry. Whip 1 pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.