Trifle, Apple

Ingredients

• a pint of cream
• two ounces of sugar
• a glassful of sherry
• the white of an egg
• a dozen fine apples
• two table-spoonfuls of sugar
• two of water
• the grated rind of half a lemon
• half a pint of milk
• half a pint of cream

Method

1. 1

   Whip cream and drain.

2. 2

   Simmer apples with sugar and water until soft, then press through a sieve.

3. 3

   Mix with lemon rind and optional brandy.

4. 4

   Make custard with cream, milk, and sugar, pour over apples, and top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 7 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.

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, and the white of an egg. Lay the froth on an inverted sieve, and leave it in a cool place. Peel, core, and slice a dozen fine apples, and put them into a saucepan with two table-spoonfuls of sugar and two of water, and let them simmer gently until c^uite soft. JPress them through a sieve, and mix with the pulp the grated rind of half a lemon and a table- spoonful of brandy — but the brandy may be omitted. Make a thin custard with haK a pint of cream,half a pint of milk

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