Trifle

Ingredients

• assful of sherry
• a tea-spoonful of the juice of the lemon
• a table-spoonful of brandy
• the whites of two eggs
• four sponge biscuits
• a quarter of a pound of macaroons
• a quarter of a pound of ratafias
• a large wine-glassful of sherry
• another of brandy
• a pint of nicely-flavoured rich cold custard

Method

1. 1

   Whisk the egg whites to a firm froth.

2. 2

   Mix sherry, lemon juice, and brandy.

3. 3

   Whip the mixture and drain the froth.

4. 4

   Soak biscuits in sherry and brandy.

5. 5

   Layer with jam and custard, then top with whipped cream and garnish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2022. The excerpt below is the record exactly as published.

a tea-spoonful of the juice of the lemon, a table-spoonful of brandy, and the whites of two eggs, which have been whisked separately to a firm froth. Mill or whip the mixture in a cool place, and a& the froth rises take it oft', and place it on an inverted sieve to drain. Continue whisking until the whole of the cream is frothed, and set the sieve in a cool place, or upon ice, with a dish under it. The next day put four sponge biscuits, a quarter of a pound of macaroons, and a quarter of a pound of ratafias at the bottom of a trifle-dish, and pour over them a large wine- glassful of sherry, and another of brand}', or if preferred \ise two parts wine and one part spirit, and let the biscuits soak till they have absorbed all the liquor. Grate a little lemon- rind upon the cakes, and spread over them a layer of good jam, then cover them with a pint of nicely-flavoured rich cold custard. Pile the whipped cream lightly over the top as high as possible, and then garnish the dish with pink comfits, bright-coloured jelly, or flowers. Time, about one hour and a half to whip the cream. Probable cost, exclusive of the wine and spirit, 4s. 6d., if the custard be made with milk. Suf- ficient for one trifle. Trifle (another way.) — Whip a pint of cream the day before it is wanted, according to the directions given in the last recipe ; as the froth rises lay it on a reversed sieve to drain. Take two dozen finger biscuits ; spread a little raspberry jam on the flat side of twelve of them, and press the other twelve upon it. Arrange these round a trifle-dish, put a quarter of a pound of macaroni, a quarter of a pound of ratafias, and four penny sponge cakes at the bottom of the dish ; pour over them a glassful of sherry or madeira and a glassful of brandy, and let them soak till they have absorbed all the liquor. Pour a pint of rich cold custard over the soaked biscuits, and pile the whipped cream on the top. The custard may be made with a pint of milk, the well-beaten yolks of eight eggs, a heaped table-spoonful of powdered sugar, a table- spoonful of brandy, and any flavouring that may be preferred. Time, twenty-four hours to drain the whipped cream; two hours to soak the biscuits ; ten minutes to thicken the custard. Probable cost, exclusive of the wine and spirit, 4s. 1 Od. Sufficient for one centre dish. Trifle, An Elegant. — Makea whip theday before the trifle is wanted, as no whip is solid unless it has stood for some hours. It should be made -with a quart of thick cream, nearly all of the rind of two lemons, a glassful of sheiry, and three table-spoonfuls of sugar. Whisk the TBI ( 990 ) TRI mixture briskly, and as the froth forms lay it on an inverted sieve to drain. Put a quarter of a pound of ratafias, a quarter of a pound of maca- roni, and three or four sponge biscuits

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