Queen of Trifles Pudding

Ingredients

• five eggs
• one cupful of sugar
• one quart of fresh sweet milk
• half pound of lady fingers
• half pound of almond macaroons
• one cupful of dried figs
• one-quarter pound of crystallized cherries
• one cupful of blanched almonds
• one cupful of sherry wine
• one pint of cream

Method

1. 1

   Make a boiled custard with eggs, sugar, and milk.

2. 2

   Line a dish with lady fingers, add macaroons, figs, cherries, and almonds in layers, pour sherry over, and top with cooled custard.

3. 3

   Whip cream and serve on top.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 147. The excerpt below is the record exactly as published.

Queen of Trifles Pudding Make a boiled custard, using five eggs beaten stiff with one cupful of sugar and one quart of fresh sweet milk. Put milk in a double boiler and when it begins to boil add the beaten eggs and sugar and stir until it begins to thicken, then let it cool. While the custard is cooling, separate half pound of lady fingers, and line a pudding dish or glass dish, then break into it half pound of almond macaroons; add one cupful of dried figs chopped, one-quarter pound of crystallized cherries chopped fine, one cupful of blanched almonds chopped fine, putting it in layers ; then pour over this one cupful of sherry wine. When the custard is nearly cold, flavor with vanilla. Pour over and put in a cold place. Just before serving, flavor and sweeten one pint of cream

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