Trifle

Ingredients

• 3 or 4 stale sponge cakes
• A few pistachio nuts
• 2 eggs
• I oz. ratafias
• I glass sherry
• pint milk
• 1 table-spoonful sugar
• A little jam
• Vanilla essence
• pint cream

Method

1. 1

   Cut the sponge cakes in slices, spread with jam; arrange with the ratafias in a glass dish.

2. 2

   Pour the sherry over slowly, so as to thoroughly soak the cake.

3. 3

   Make a good custard of eggs, milk, sugar and vanilla.

4. 4

   Cool a little, then pour over the cakes.

5. 5

   Whip the cream to a stiff froth, add a little sugar and vanilla.

6. 6

   Spread a little over the top, and decorate with rest of cream through a forcing bag and fancy pipe.

7. 7

   Sprinkle with chopped pistachios.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 31. The excerpt below is the record exactly as published.

Trifle 3 or 4 stale sponge cakes. A few pistachio nuts. 2 eggs. I oz. ratafias. I glass sherry. \ pint milk. 1 table-spoonful sugar. A little jam. Vanilla essence. \ pint cream

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