vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Trifle
From Consult me, 1902
Serves 1
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
636Calories
16 gProtein
98 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein16 g
Carbohydrates98 g
Fiber13 g
Sugars54 g
Total Fat21 g
Saturated Fat15 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.5 g
Cholesterol26 mg
Sodium136 mg
Potassium293 mg
Calcium156 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus90 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate19 mcg
Choline15 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 495. The excerpt below is the record exactly as published.
TRIFLE, to Make. — Lay maca- roons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up ; then pour on them cold rich custard and some rice flour. It must stand two or three inches thick ; on that put a layer of raspberry-jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well beaten eggs, sugar, lemon peel
Cook this with the app: pantry check, scaling, and the assistant.