Pineapple Trifle

Ingredients

• a stale sponge-cake
• the syrup of a pineapple
• few slices of the pineapple
• cream
• blanched almonds
• pistachios
• candied cherries

Method

1. 1

   Make holes in sponge-cake, pour syrup over it.

2. 2

   Add chopped pineapple, pour cream, and sprinkle with almonds, pistachios, and cherries.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

pistachios and candied cherries; when set pour in the cream, allow to set, and turn out on a dish. Cbarlottes APRIOOT CHARLOTTES Butter a mould. Cut a stale loaf into fin- gers, and a round the size at the bottom of the mould ; fry them in butter and arrange them in the mould. Pare and stone a pound and a half of apricots ; boil them with one pound of sugar for half an hour. Pour into the mould, cover with slices of bread dipped in butter, and bake in a moderate oven. Turn out on a dish and sift powdered sugar over it. CHARLOTTE - RUSSE Dip a mould in water ; line it with small sponge-cakes; put glace cherries on the bottom ; mix a tablespoonf ul of sugar with a little lemon -juice and brandy. Add 2 80 COLD DISHES FOR HOT WEATHER tablespoonfuls of cream, and whisk to a stiff froth ; stir in a little gelatine dissolved in milk. Fill the mould, cover with cake, and stand in a cool place to set. CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoon- fuls of water, 1 teaspoonf ul of baking-powder. Drop in tablespoonfuls on a pan, and bake in a moderate oven ; when done, take out, and while still hot roll in the form of a cor- nucopia, and hold in shape till cold ; fill the cornucopias with whipped cream. GOOSEBERRY CHARLOTTE Pick 2 pounds of gooseberries. Wash them well, and boil with half a pound of sugar un- til reduced to a pulp. Dissolve a little gela- tine in half a cupful of hot water; mix it with the gooseberries, and pass them through a fine sieve. Line a mould with small sponge- cakes and pour in the gooseberries. Stand aside to set. Turn out on a dish, and serve with cream. CHARLOTTES 81 ORANGE CHARTREUSE Make a quart of calf's-foot jelly, flavor it with orange, and keep in a liquid state; peel 4 oranges, and divide into small sections, be- ing careful not to break the inner skin ; place the oranges in a flat dish and sprinkle pow- dered sugar over them, and set aside for two hours. Pour about a teacupful of the jelly into a plain mould ; let set, and arrange upon it a layer of oranges ; pour over these some jelly ; allow it to set ; then some more oranges, and so on till the mould is quite full. When quite firm turn out on a dish, and surround the base with a border of whipped cream, and sprinkle the latter with chopped pistachios. PINEAPPLE TRIFLE Make small holes in a stale sponge-cake, and pour over it as much of the syrup of a pineapple as it will absorb; chop a few slices of the pineapple, put them around the bottom of the cake, and pour cream over the whole ; sprinkle with blanched almonds and pista- chios cut very small, and candied cherries

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