vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
New Zealand Trifle
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
825Calories
8 gProtein
81 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories825 kcal
Protein7.6 g
Carbohydrates81 g
Fiber4.5 g
Sugars55 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol144 mg
Sodium203 mg
Potassium317 mg
Calcium101 mg
Iron1.6 mg
Magnesium54 mg
Phosphorus185 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C5.9 mg
Vitamin A27 mcg
Vitamin E2.8 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline68 mg
Caffeine0 mg
Alcohol4.6 g
Water128 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 55. The excerpt below is the record exactly as published.
NEW ZEALAND TRIFLE— Miss F. Alice Brown. Cut a stale sponge cake into slices about an inch thick; then put in layers raspberry jam, about 12 macaroons, 2 dozen ratafias, 2 ozs. ■sweet almonds, grated rind of 1 lemon, % pt. wine, 6 tablespoons ■brandy. Cover with good custard, and then with whipped! cream. For the whip — 1 pt. cream, sugar, the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.