New Century Trifle

Ingredients

• 2 ozs. of Figs, in shreds
• 2 ozs. of Dates in shreds
• 2 Bananas
• A few Green Grapes and Glace Cherries
• 4 ozs. French Plums
• 2 Apples
• 2 Jaffa Oranges
• 1/2 oz. Cox’s Gelatine
• A few drops Cox’s Orange Essence
• A teaspoonful of Brandy

Method

1. 1

   Boil a pint of water and a quarter of a pound of loaf sugar, skimming as required, add the peel of one of the oranges rasped on the sugar to flavour it.

2. 2

   Then put in the dates, figs, stoned plums, and apples in slices, sub-divided.

3. 3

   Simmer gently until the fruit is soft, then put it into a deep dish with the bananas sliced, and oranges in sections, freed from the white skin.

4. 4

   Add the Gelatine (soaked in a gill of water) to the syrup, dissolve it, and flavour it with a few drops of Cox’s orange essence and a tablespoonful of brandy.

5. 5

   There should be about a pint and a quarter.

6. 6

   Pour over the fruits and cover until cold.

7. 7

   Just before serving, mask with “New Century-Cream,” which should be stone cold.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 28. The excerpt below is the record exactly as published.

NEW CENTURY TRIFLE. 2 ozs. of Figs, in shreds. 2 ozs. of Dates in shreds. 2 Bananas. A few Green Grapes and Glacd Cherries. Syrup as below. 4 ozs. French Plums. 2 Apples. 2 Jaffa Oranges. A oz. Cox’s Gelatine. A few drops Cox’s Orange Essence A teaspoonful of Brandy

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