Trifle
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Trifle can be made with both green and yellow chartreuse for special occasions.
Presented as published in 1880. 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
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 47. The excerpt below is the record exactly as published.
trifle. Trifle is generally made from sponge-cakes, macaroons, and ratafias, soaked in sherry and brandy, and spread over with layers of jam. A thick solid custard is then poured on the top, and the whole surmounted with a dome of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.