Trifle (another way)

Ingredients

• a pint of cream
• two dozen finger biscuits
• a quarter of a pound of macaroni
• a quarter of a pound of ratafias
• four penny sponge cakes
• a glassful of sherry
• a glassful of brandy
• the well-beaten yolks of eight eggs
• a heaped table-spoonful of powdered sugar
• a table-spoonful of brandy
• a pint of milk

Method

1. 1

   Whip cream and drain.

2. 2

   Spread jam on biscuits, arrange in dish.

3. 3

   Layer with macaroni, ratafias, and sponge cakes.

4. 4

   Soak in sherry and brandy.

5. 5

   Pour custard over and top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2022. The excerpt below is the record exactly as published.

a table-spoonful of brandy, and the whites of two eggs, which have been whisked separately to a firm froth. Mill or whip the mixture in a cool place, and a& the froth rises take it oft', and place it on an inverted sieve to drain. Continue whisking until the whole of the cream is frothed, and set the sieve in a cool place, or upon ice, with a dish under it. The next day put four sponge biscuits, a quarter of a pound of macaroons, and a quarter of a pound of ratafias at the bottom of a trifle-dish, and pour over them a large wine- glassful of sherry, and another of brand}', or if preferred \ise two parts wine and one part spirit, and let the biscuits soak till they have absorbed all the liquor. Grate a little lemon- rind upon the cakes, and spread over them a layer of good jam, then cover them with a pint of nicely-flavoured rich cold custard. Pile the whipped cream lightly over the top as high as possible, and then garnish the dish with pink comfits, bright-coloured jelly, or flowers. Time, about one hour and a half to whip the cream. Probable cost, exclusive of the wine and spirit, 4s. 6d., if the custard be made with milk. Suf- ficient for one trifle. Trifle (another way.) — Whip a pint of cream the day before it is wanted, according to the directions given in the last recipe ; as the froth rises lay it on a reversed sieve to drain. Take two dozen finger biscuits ; spread a little raspberry jam on the flat side of twelve of them, and press the other twelve upon it. Arrange these round a trifle-dish, put 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

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