Trifle
From Virginia Cookery-book, 1884
Serves 8
Flavor with vanilla.
Presented as published in 1884. 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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 101. The excerpt below is the record exactly as published.
Trifle. The term trifle is applied to a bowl of boiled custard into which has been cut up several slices of stale sponge- cake; cut the cake into inch squares; heap them up in the bottom of the bowl, and pour over them a gill of white-wine; also intersperse with the cake thinly pared slices of citron ; now nearly fill the bowl with custard, and top off with whipped syllabub
Cook this with the app: pantry check, scaling, and the assistant.