Trifle
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 58. The excerpt below is the record exactly as published.
TRIFLE. INGREDIENTS. 5 good-sized apples | } pint of cream 3 ozs. of castor sugar i 2 eggs | pint of milk j Rind of half a lemon. METHOD. Peel, core, and cut the apple in slices, boil until quite soft, with two tablespoonsful of water and the sugar, rub 1G7 through a fine sieve. Make a custard with the eggs and milk, put the apple into a glass dish, pour the custard over. No. 406. RICE CREAM. INGREDIENTS. 2 ozs. of Carolina rice | 3 ozs. of sugar l pint of milk i 4 oz- °f gelatine h pint of thick cream | Flavouring METHOD, Wash the rice well in cold water, put it into a saucepan with the milk, and boil until quite soft. Dissolve the gelatine in a little water, add to it the sugar, pour to the rice, also the cream which has been whipped stiffly, mix all thoroughly, add a few drops of flavouring essence, and pour into a mould. When set turn out and serve with fruit or preserve. No. 407. TAPIOCA CREAM. Make as for Rice Cream. No. 408. TRIFLE INGREDIENTS. 4 lb. of macaroons 4 lb. of ratafias 4 pint of sherry pint of thick cream
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Cook this with the app: pantry check, scaling, and the assistant.