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Raspberry Trifle

Name: Raspberry Trifle
Yield: 2 servings
Ingredients: Lay in a deep glass dish some sponge cake; Pour upon this a pint of boiled custard; beat up the whites of three eggs

From Recipes for the million, 1891

Serves 2

Presented as published in 1891. 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

447Calories

24 gProtein

40 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein24 g

Carbohydrates40 g

Fiber0.1 g

Sugars36 g

Total Fat21 g

Saturated Fat9 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol521 mg

Sodium337 mg

Potassium530 mg

Calcium347 mg

Iron2.5 mg

Magnesium41 mg

Phosphorus490 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.5 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate68 mcg

Choline225 mg

Caffeine0 mg

Water282 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 184. The excerpt below is the record exactly as published.

RASPBERRY TRIFLE. — Lay in a deep glass dish some sponge cake ; pour upon it some cream or juice of preserved fruit, then add a layer ' of raspberry jam a quarter of an inch thick. Pour upon this a pint of boiled custard ; beat up the whites of three eggs

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