vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Trifle
From The Cook County cook book, 1912
Serves 6
Lady-fingers or cake may be spread with jelly or soaked in wine or brandy.
Presented as published in 1912. 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
Nutrition per serving
56Calories
3 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein3.3 g
Carbohydrates5.1 g
Fiber0.1 g
Sugars4.9 g
Total Fat2.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol94 mg
Sodium37 mg
Potassium45 mg
Calcium20 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C2 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 368. The excerpt below is the record exactly as published.
TRIFLE. — Place 12 lady-fingers or slices of any kind of stale cake or cookies in the bottom of a large glass dish, sprinkle over diced pineapple, canned or fresh, or any preferred fruit. Make a boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of sugar
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