Trifle
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 140. The excerpt below is the record exactly as published.
Trifle. — In the bottom of a deep glass bowl place bits of sponge cake, it matters not now stale, cut into squares or strips; a small piece of preserved. citron cut into slices ; soak these m cream nicely flavored, then fill the bowl to within half an inch of the top with boiled custard, rich and cold ; lastly, heap the bowl up high with whipped cream or whites of eggs, and place on it nuts, fruits or jelly
Cook this with the app: pantry check, scaling, and the assistant.