British/Irishdessert

Trifle

Name: Trifle
Cuisine: British/Irish
Ingredients: two eggs; half a pint of milk; half a cup of sugar; a pint of rich cream; a cup of wine; three tablespoonfuls of jelly or jam; the whites of two eggs

From La cuisine creole, 1885

A delightful dessert that combines various textures and flavors.

Presented as published in 1885. 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

2741Calories

43 gProtein

167 gCarbs

194 gFat

Full nutrition (34 nutrients)

Calories2741 kcal

Protein43 g

Carbohydrates167 g

Fiber0.5 g

Sugars139 g

Total Fat194 g

Saturated Fat106 g

Monounsaturated Fat43 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol1256 mg

Sodium486 mg

Potassium1366 mg

Calcium724 mg

Iron4.6 mg

Magnesium110 mg

Phosphorus959 mg

Zinc5.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D6.3 mcg

Vitamin C10 mg

Vitamin A399 mcg

Vitamin E2.3 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B123.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.2 mg

Folate100 mcg

Choline645 mg

Caffeine0 mg

Water869 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 69. The excerpt below is the record exactly as published.

TRIFLE — A SUPPBB DISH. Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a f roth, and pile it high on the custard. Ornament with strips of citron and apple jelly laid on the whipped cream. This is a charming dish for the country where cream is abundant. TRIPLES. DELICIOUS. Cover the bottom of a glass bowl, or dish, with lady fingers ; break up, and put also half dozen maccaroons ; pour over them a cup of wine, or diluted extract to moisten them ; then put in three tablespoonf uls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three ^gs and a cup of white sugar. Whip up the whites of two eggs

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