Trifle a la Old Century

Name: Trifle a la Old Century
Ingredients: Take a pound sponge-cake; a quarter of a pound of greengage; a quarter of a pound of apricot; a quarter of a pound of strawberry jam; a quarter of a pound of orange marmalade; half a pint of marsala or raisin wine; a wineglassful of brandy; the same of curagoa; and ginger wine; five ounces of loaf sugar; six fresh eggs; one pint of milk; half a pint of thick cream; two ounces of blanched sweet almonds; one ounce of ratafias; a teaspoonful of vanilla essence

From À la mode cookery, 1902

Decorate with sliced almonds.

Presented as published in 1902. 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

Nutrition per serving

3749Calories

74 gProtein

510 gCarbs

157 gFat

Full nutrition (34 nutrients)

Calories3749 kcal

Protein74 g

Carbohydrates510 g

Fiber11 g

Sugars387 g

Total Fat157 g

Saturated Fat68 g

Monounsaturated Fat50 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol1416 mg

Sodium2282 mg

Potassium2353 mg

Calcium1177 mg

Iron11 mg

Magnesium304 mg

Phosphorus1596 mg

Zinc8.7 mg

Copper1.3 mg

Manganese1.5 mg

Vitamin D11 mcg

Vitamin C40 mg

Vitamin A647 mcg

Vitamin E18 mg

Vitamin K6.5 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3 mg

Niacin (B3)3.3 mg

Folate207 mcg

Choline1045 mg

Caffeine0 mg

Water1150 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 65. The excerpt below is the record exactly as published.

Trifle a la Old Century This must be prepared nine or ten hours before it is required. Take a pound sponge-cake rather stale a quarter of a pound of each of greengage, apricot and strawberry jam, a quarter of a pound of orange marmalade, half a pint of marsala or raisin wine, a wineglassful of brandy, the same of curagoa and ginger wine, five ounces of loaf sugar, six fresh eggs, one pint of milk, half a pint of thick cream (Devon- SWEETS 173 shire cream preferred), two ounces of blanched sweet almonds, one ounce of ratafias, and a teaspoonful of vanilla essence

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