Pineapple Trifle
From Lessons in cooking through preparation of meals, 1912
Serves 1
This dish should be made several hours before serving.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 210. The excerpt below is the record exactly as published.
Pineapple Trifle and cook the eggs for the salad for lunch. Friday Breakfast — Cost Food Units Moulded Cream of Wheat $0,012 316 Fresh Raspberries 10 200 Corn Fritters 056 350 Syrup 016 1,056 Coffee 04 Cream for Cereal and CofPee 062 400 Sugar for Cereal and Coffee 007 233 Total Breakfast $0,293 2,555 LUNCHEON OR SUPPER Friday Lesson 232 EGG AND CHEESE SALAD BREAD AND BUTTER SANDWICHES PINEAPPLE TRIFLE Egg and Cheese Salad Grate enough dry cheese to make }i c, and cook 6 eggs hard. In the bottom of a baking dish put a layer of hard cooked eggs, sliced. Cover with grated cheese, then another layer of eggs, then cheese, etc., until the ingredients have all been used. Sprinkle % c finely chopped sweet pickles over the top, and cover with salad dressing. Pineapple Trifle Pare and cut into cubes i small pineapple, and sprinkle with 14 c sugar. In the bottom of a dish arrange a layer of pineapple ; over this place a layer of cake crumbs
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