Trifle

Ingredients

• 1 pint cream
• 1 lemon (juice only)
• 12 ratafia biscuits
• Raspberry jam
• Nutmeg
• 6 penny sponge-cakes
• 1 gill sherry
• 1 pint boiled custard
• 3 oz. sifted sugar
• 2 oz. candied peel

Method

1. 1

   Prepare layers of sponge-cakes soaked in sherry, topped with boiled custard, cream, and raspberry jam.

2. 2

   Garnish with nutmeg and candied peel.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 65. The excerpt below is the record exactly as published.

TRIFLE. 115 and flavour with cinnamon or any other spice. When the moss is dissolved, leaving nothing but a few thready fibres, strain it through a sieve into a mould. When cold, it will turn out easily, and have all the appearance of a firm blanc- mange. It is inexpensive, and is also agreeable to the palate, and very nutritious. GOOSEBERRY FOOL. 1 quart unripe gooseberries. I I lb. sugar. 1 cupful water. I i pint cream. This is a simple way of preparing gooseberries, and very wholesome for children. Take full-grown unripe gooseberries. Top and tail them, and put them into a saucepan with the water. Cover them, and let them heat very slowly. When the gooseberries are soft, but not broken, strain the water from them, put them in a dish and bruise them to a fine pulp, Avith sufficient sugar to sweeten. Let them stand till cold, and then mix the cream with them. Serve in a hash- dish, or large bowl. TRIFLE. 1 pint cream. 1 lemon (juice only). 12 ratafia biscuits. Raspberry jam. Nutmeg. 6 penny sponge-cakes. 1 gill sherry. 1 pint boiled custard. 3 oz. sifted sugar. 2 oz. candied peel

Cook this with the app: pantry check, scaling, and the assistant.