Trifle
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Ornament with sugar work for a fancy presentation.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 32. The excerpt below is the record exactly as published.
TRIFLE. Make a pint of boiled custard, (see Boiled Custard), and whip some cream as hereafter directed. Take three ounces of savoy biscuits, three ounces of ratifias, and MADE EASI. 63 cut the wafer paper from the bottom of three ounces of macaroons, put them into a trifle-dish; with three quar- ters of a pint of sherry or other white wine , and one - third of a pint of brandy, and let them soak. Lover it with four ounces of raspberry jam, and put the custard on the top of the jam; and the whipped cream on the custard as high as you can. Ornament the top with candied orange or lemon peel cut very thin
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Cook this with the app: pantry check, scaling, and the assistant.