Raspberry Trifle

Name: Raspberry Trifle
Ingredients: Put a layer of sponge cake; cover with raspberries; add a tablespoonful of castor sugar; a pint of milk; two eggs; flavour with vanilla or lemon

From Tempting dishes for small incomes, 1891

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

484Calories

29 gProtein

36 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein29 g

Carbohydrates36 g

Fiber0 g

Sugars36 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium327 mg

Potassium869 mg

Calcium656 mg

Iron1.8 mg

Magnesium70 mg

Phosphorus690 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Raspberry Trifle. Put a layer of sponge cake at the bottom of a glass dish, cover with raspberries and sprinkle white powdered sugar over them and repeat layers till the dish is full. Make a custard with two eggs, add a tablespoonful of castor sugar and stir in gradually a pint of milk. Let it thicken slightly, and then flavour with vanilla or lemon

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