Tipsy Trifle

Ingredients

• six oranges
• cup sugar
• one quart milk
• yolks five eggs
• one-half cup sugar
• one-half cup flour
• one teaspoon vanilla
• grated rind two oranges
• whites of two eggs
• two cups powdered sugar
• one-quarter teaspoon cream tartar

Method

1. 1

   Slice oranges and sprinkle with sugar; let stand.

2. 2

   Scald milk, add yolks, sugar, and flour; stir briskly, then add vanilla and grated rind.

3. 3

   Place oranges in a dish and cover with cream.

4. 4

   Beat egg whites with sugar and cream tartar, color half with strawberry, and layer in dish.

5. 5

   Brown in oven.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 17. The excerpt below is the record exactly as published.

one teaspoon vanilla, stir into the milk and pour into a buttered mould; set the mould in a pan of hot water and bake thirty minutes. Serve cold with a sauce made with one-half cup sugar, put in a pan and melted, and when brown, add one-half cup water and boil ten minutes. It can be flavored with vanilla or not. Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice, and when well dis- solved, strain and set on ice. Tipsy Trifle. Take six oranges, remove skin, white part and seeds; slice, put in dish with cup sugar sprinkled over them and let stand two hours. For the cream: one quart milk, yolks five eggs, one-half cup sugar, one-half cup flour, little salt; scald milk, add eggs, sugar and flour; stir briskly; add one teaspoon 'vanilla, grated rind two oranges; place oranges in dish PUDDINGS. 55 and cover with cream. Beat whites of eggs to a stiff froth; add two cups powdered sugar, one-quarter tea- : spoon cream tartar, little vanilla, beat until stiff. Take one-half and color with strawberry, then put in dish ; spoonful each alternately; brown in oven. To be eaten cold. This is delicious as well as ornamental. Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Wash- ington pie tins. It will make two. For filling, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar and cook. Just before serving, split the cakes and fill with mashed strawberries and put the custard on top. Beat the whites of two eggs

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