vegetarianpescatariansoy-freefish-freeshellfish-free
Trifle
From Cassell's dictionary of cookery, 1892
Serves 2
The tartlet cream can be made by boiling cream and milk with lemon peel and cinnamon.
Presented as published in 1892. 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
694Calories
22 gProtein
20 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein22 g
Carbohydrates20 g
Fiber0.3 g
Sugars7.2 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol679 mg
Sodium313 mg
Potassium342 mg
Calcium186 mg
Iron3 mg
Magnesium28 mg
Phosphorus385 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate78 mcg
Choline442 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2022. The excerpt below is the record exactly as published.
Trifle. — This is a compound of syllabub and sweetmeats. Line the bottom of a glass trifle- dish with sponge biscuits stuck with blanched almonds; moisten them with sweet wine, or with sherry and sugar. Over these lay a dozen ratafia cakes dipped in noyeau. Intersperse with these some thin slices of citron and orange- peel, and distribute over these pieces of apricot and raspberry jam with currant jelly. Pour over these a few spoonfuls of the liquor of the syllabub. The next layer should consist of tartlet cream of about the thickness of an inch, over which grate some nutmeg, and strew a little powdered cinnamon, together with a small quantity of lemon-peel, and some powdered loaf-sugar. Lastly, take the whipped froth from the sieve, and put it on the top as abundantly as the dish will contain. To give it a pleasing appearance, strew various coloured comfits over the froth. The tartlet cream to form one of the layers may be made as follows : — j\Iix together half a pint of cream and the same quantity of milk ; put into it a piece of fresh lemon or Seville orange-peel, and a little cinnamon, and sweeten with loaf sugar. Let these ingredients boil about ten minutes. Have ready prepared in another pan the yolks of six eggs
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