Trifle (2)

Ingredients

• a good layer strawberry jam
• a little lemon juice
• some ground almonds
• some sponge-cakes
• 3 or 4 tablespoonfuls milk
• pint boiled custard
• pint whipped cream

Method

1. 1

   Put a good layer strawberry jam at bottom of crystal dish.

2. 2

   Squeeze a little lemon juice over, which gives a freshness to strawberries.

3. 3

   Sprinkle some ground almonds over, then some sponge-cakes, sliced and pierced with sharp-pointed knife.

4. 4

   Pour over 3 or 4 tablespoonfuls milk, then 0.5 pint boiled custard, after letting milk settle, then 0.5 pint whipped cream, flavoured same as custard.

Nutrition per serving

Estimated from matched ingredients across 2 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 (2). Put a good layer strawberry jam at bottom of crystal dish. Squeeze a little lemon juice over, which gives a freshness to straw- berries. Sprinkle some ground almonds over, then some sponge- cakes, sliced and pierced with sharp-pointed knife. Pour over 3 or 4 tablespoonfuls milk, then ^ pint boiled custard, after letting milk settle, then ^ pint whipped cream

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