Pine-Apple Trifle
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 26. The excerpt below is the record exactly as published.
PINE-APPLE TRIFLE. Ingredients. i Lb. Macaroons. 1 Pint Custard. 2 Eggs (Whites only). Method. Break macaroon into glass dish ; cut pine-apple small, and place with macaroons ; add custard warm ; stand till cold ; whip cream with whites of eggs and sugar ; heap on top and sprinkle with pink sugar i Tin Pine-Apple, i Pint Cream. A Little Sugar
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