British/Irishdessertvegetarianpescatariansoy-freefish-freeshellfish-free
Trifle
From The housewife's referee, 1898
Serves 10
Prepare the whip the night before.
Presented as published in 1898. 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
462Calories
4 gProtein
31 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein3.7 g
Carbohydrates31 g
Fiber0.2 g
Sugars22 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol140 mg
Sodium151 mg
Potassium122 mg
Calcium67 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus102 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline35 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 151. The excerpt below is the record exactly as published.
Trifle. — One quart of good cream, three wineglassfuls of sherry or other wine, six ounces of powdered sugar, lemons, jam, six sponge cakes, ratafia biscuits, sweet almonds, custard, two eggs, small candied fruits
Cook this with the app: pantry check, scaling, and the assistant.