Trifle

Ingredients

• Four small sponge-cakes
• one quarter pound ratifias
• one quarter pound macaroons
• one half pint sherry
• one pint cream
• one quarter ounce pistachio nuts
• four large tablespoonfuls strawberry jam

Method

1. 1

   Break sponge-cakes into pieces and place in a trifle dish.

2. 2

   Add macaroons and pour over sherry.

3. 3

   Let soak for two hours.

4. 4

   Boil pistachio nuts in water for two minutes, skin, and chop finely.

5. 5

   Whip cream into stiff froth.

6. 6

   After two hours, layer jam over soaked cake and macaroons, then pile whipped cream on top, garnishing with ratifias and pistachio nuts.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 103. The excerpt below is the record exactly as published.

Trifle.— Four small sponge-cakes, one quarter pound rati- fias, one quarter pound macai'oons, one half pint sherry, one pint cream, one quarter ounce pistachio nuts, four large table -spoonfuls strawberry jam

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