Trifle A La Metz

Ingredients

• 4 to 6 ozs. of Ratafias
• 4 ozs. of crystallised or glacé Fruits
• 1/2 oz. Cox’s Gelatine
• 1 pint of Custard
• 1/2 pint Milk
• A teaspoonful Cox’s Frutus
• A little Jelly

Method

1. 1

   Spread the slices of cake with the jams alternately, and build up in the form of a brick.

2. 2

   Soak the cake in warm milk with flavouring essences.

3. 3

   Soak and dissolve the gelatine in a little milk, strain it into the custard, and pour over the cake.

4. 4

   When cold and firm, place the ratafias in rows on top and garnish with chopped jelly and fruits.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 29. The excerpt below is the record exactly as published.

TRIFLE A LA METZ. Some thin slices of stale Sponge Cakes. 4 to 6 ozs. of Ratafias. 4 ozs. of crystallised or glacd Fruiu*. ^ oz. Cox’s Gelatine. Red Currant and Apricot Jams. A little Jelly (Recipe i or 3) I pint of Custard. ^ pint Milk. A teaspoonful Cox’s Frutus

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