Trifle
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.
trifle chum and skim off the froth as it rises ; fill glasses about half full of the cream which remains after you have churned itj heap the froth on top and serve. Frost Jelly. Put half a box of gelatine to soak for an hour in half a pint of cold water, add to it half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain it, and when it begins to form, add the beaten whites of two eggSy beat all well together, and p3ur into a mould and set on the ioe. 216 OOOKEBT FROM EXPERIENOE. * Orange Jelly. Soek lialf a box of geladne an honr in a pint of cold wateri add lo ift balf a pint of boiling water, a ooffeeenp of rifted ragary ike jniee of riz large oranges, the grated rind of one; stir all wefl together. When Bngar and gelatine are dusolyed, pour it in a mould and set it on the iee. * Wine Jelly. To a box of gelatine add a pint of eold water, the jniee of three and the rind of one lemon ; let it stand an hour, then add two and a half pints of boiling water and two ponnds and two oonees of sifted sugar; stir until the sugar is entirely dissoWed, then strain it through a thin eloth, and add a large tumbler of good eooking wine and fiye tablespoonsful of brandy ; set it in a eool plaoe. It will be ready for use in twenty-four hours. * A Frozen Dessert A pint and a half of oream, rind of one orange grated, the juioe of two, a quarter of a pound of stale macaroons grated flne, six ounces of sugar; whip the cream and stir all in it, and fteeie like iee cream. Bird's Vest This is a pretty dessert, and must be prepared the day befoiw f ou want it. Soak half a box of gelatine in half a pint of oola water for one hour, pour on it a pint of boiling water, add a pound of sifted sugar, and the juice of two fresh lemons, with the rind of one grated ; stir all together untO the sugar is dis- solved, then strain it through a thin cloth, add a teacup of wine, and pour it into a glass dish. Cut the rind from three lemons Tcry thin with a sharp knife, divide it in narrow strips and aa kng as you can get them ; cover them in a sauce-pan with eold water, and simmer until tender; strain off the water, add to them a small teacup of sifted sugar, the juice of a lemon, and half a cup of boiling water, and simmer until the rind is clear (about twenty minutes) * take out the peel and drain on a rieve. PASTRY, PUDDINGS, Ac. 217 For the eggs, boil a quart of milk, sweeten it to your taste, and stir in it whilst boiling four tablespoons heaping foil of oom staroh mixed in a little eold milk or water, boil it four minutes, stirring all the time, flavor with two teaspoonsfnl of extract zi vanilla; empty as many eggs of their contents through a smaU hole in one end as you have persons at the table, wash them out with cold water, and fill them through the little aperture with the blano-mange, and stand them to cool in a basin of bran until you want them. Next morning lay the lemon-peel around on the top of the jelly in the shape of a nest, break the shells from the blano-mange, and arrange them in it and serve. Apple Bird's Vest Peel juicy tart apples, slice very thin a quart-measure of them, put them in a buttered pudding-dish or shallow tin pan, pour over them a teacup of hot water. Make a stiff batter of a pint of sour milk, a little salt, a piece of butter the siie of a walnut, and flour to form the batter. Put in last a teaspoonful of soda in a little hot water ; if in a flat tin, it will bake in half an hour ; longer if in a pudding-dish. Serve with butter, sugar and cream. ♦Trifle. Line the bottom and sides of a deep glass or china bowl with sliees of sponge-cake, pour over a half pint of sweet wine, and let it stand until the cake has absorbed all the wine. Make a custard of a pint and a half of new milk, the yolks of five and the whites of two eggs, with sugar to your taste, boil it in a farina-boiler until it begins to thicken, stirring all the time, set it aside, stirring occasionally until perfectly cold; then pour it over the cake and wine, and let it stand for an hour. Sweeten to your taste a pint and a half of rich cream, use powdered sugar in which you have rolled a lemon, to extract the oil and flavor the cream ; whip it to a froth with a trifle-chum, taking off the froth as it rises with a skimmer, and putting it on a sieve cov- ered with a piece of very thin muslin. Dot the cake before you pour the custard over with p/eserved cherries little pieces of jelly or marmalade ; put the whip on the custard just as it is 218 COOKER Y FR OM EXPERIENCE. wanted, and ornament the top with small maoaroons soaked u wine. * Cheese-cakes. Pat two quarts of milk in a basin near the fire, and star in it two tablespoonsfol of prepared rennet, let it stand an hour, then break it up with a spoon, and let it stand half an hour longer, and pour it into a cullender to drain. When dry, put it into a basin, and rub it fine with the back of a wooden spoon ; stir to A cream half a pound of butter and three-quarters of a pound of powdered sugar, add a third of a nutmeg grated, a saltspoonful of powdered cinnamon, a wine-glass of brandy and one of wine, and a little grated lemon-peel; beat six ^gs very light, add them with the curd, and bake in puff paste crust abowt half an hour. One pint of cottage cheese can be used if at hand, in- stead of preparing the curd as aboye; rub it very smooth with the back of a wooden spoon. * Fanrcakes. Break four eggs into a basin, beat them very little, merely to mix them together, stir in them a quarter of a pound of sifted fiour, with a pinch of salt and a little grated nutmeg ; mix them veiy smoothly, then add half a pint of rich milk or cream, melt a little piece of butter in a round pan the size of a dessert-plate. When hot, put in two tablespoons^ of the mixture, let it spread OTcr the pan, set it over the fire ; when slightly brown on one side, turn it over ; when colored slightly, take it out, lay it on a clean cloth ; proceed thus until all are done ; then spread either cinnamon and sugar thickly over each one, or a thin spread of marmalade, roll them up, lay them on a baking-tin, sift sugai OTcr J set them in the oven three minutes, then serre. GAKS. * Prnit-cake, ITo. 1. One pound of batter, the same of sugar and flour, ten eggs, one pound of raisins seeded, one of eurrants washed and dried, and half a pound of eitron cut in little strips. Stir the butter and sugar to a cream, add to them half a small nutmeg grated, a pinch of cinnamon and the rind of half a lemon grated ; stir well } then add the yolks of the eggs
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Cook this with the app: pantry check, scaling, and the assistant.