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Trifle (1)
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
689Calories
16 gProtein
101 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein16 g
Carbohydrates101 g
Fiber1.5 g
Sugars63 g
Total Fat24 g
Saturated Fat9.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol299 mg
Sodium734 mg
Potassium374 mg
Calcium219 mg
Iron2.9 mg
Magnesium33 mg
Phosphorus484 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C1.9 mg
Vitamin A145 mcg
Vitamin E1.5 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate79 mcg
Choline255 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 137. The excerpt below is the record exactly as published.
Trifle (1). 8 Sponge-Cakes, 4 spoonfuls Raspberry Jam, 5 Eggs, 2 cupfuls Milk, Sugar, Essence of Lemon, Macaroon Biscuits
Cook this with the app: pantry check, scaling, and the assistant.