Trifle, An Elegant

Ingredients

• a quart of thick cream
• nearly all of the rind of two lemons
• a glassful of sherry
• three table-spoonfuls of sugar
• a quarter of a pound of ratafias
• a quarter of a pound of macaroni
• three or four sponge biscuits
• a pint of nicely-flavoured liquid calfs-foot jelly
• a quarter of an ounce of isinglass
• the grated rind of half a lemon
• a heaped table-spoonful of sugar

Method

1. 1

   Whisk cream with lemon rind and sugar, drain.

2. 2

   Layer ratafias, macaroni, and sponge biscuits in dish.

3. 3

   Pour jelly over and let set.

4. 4

   Mix isinglass with cream and lemon rind, pour over jelly, and top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2023. The excerpt below is the record exactly as published.

a quarter of a pound of macaroni, a quarter of a pound of ratafias, and four penny sponge cakes at the bottom of the dish ; pour over them a glassful of sherry or madeira and a glassful of brandy, and let them soak till they have absorbed all the liquor. Pour a pint of rich cold custard over the soaked biscuits, and pile the whipped cream on the top. The custard may be made with a pint of milk, the well-beaten yolks of eight eggs, a heaped table-spoonful of powdered sugar, a table- spoonful of brandy, and any flavouring that may be preferred. Time, twenty-four hours to drain the whipped cream; two hours to soak the biscuits ; ten minutes to thicken the custard. Probable cost, exclusive of the wine and spirit, 4s. 1 Od. Sufficient for one centre dish. Trifle, An Elegant. — Makea whip theday before the trifle is wanted, as no whip is solid unless it has stood for some hours. It should be made -with a quart of thick cream, nearly all of the rind of two lemons, a glassful of sheiry, and three table-spoonfuls of sugar. Whisk the TBI ( 990 ) TRI mixture briskly, and as the froth forms lay it on an inverted sieve to drain. Put a quarter of a pound of ratafias, a quarter of a pound of maca- roni, and three or four sponge biscuits at the bottom of a trifle-dish, and pour over them a pint of nicely-flavoured liquid calfs-foot jelly, and set this "in a cool place to stiffen. Dis- solve a quarter of an ounce of isinglass in a little water, and put with it a pint of thick cream, the grated rind of half a lemon, and a heaped table-spoonful of sugar. When this is cool, pour it over the jelly, and as it begins to set ornament with bright-coloured jam and macaroni soaked in wine. Pile the whijiped cream high on the top, and the trifle will be ready for serving. Probable cost, 7s., exclusive of the wine and brandy. Sufficient for one centre dish. Trifle, Apple . — Make a whip the day before the trifle is wanted, as for other trifles, using a pint of cream, two ounces of sugar, a glassful of sherry

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