Trifle

Name: Trifle
Ingredients: 4 lb. of macaroons; 4 lb. of ratafias; 4 pint of sherry; pint of thick cream; Apricot jam; 3 ozs. of sweet almonds; Coloured sugar; 2 ozs. pistachio kernels

From Domestic and economical cookery recipes, 1897

A rich custard may also be used with the cream for this dish, and it may be garnished with jelly or candied fruit.

Presented as published in 1897. 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

13654Calories

98 gProtein

1383 gCarbs

645 gFat

Full nutrition (34 nutrients)

Calories13654 kcal

Protein98 g

Carbohydrates1383 g

Fiber107 g

Sugars844 g

Total Fat645 g

Saturated Fat463 g

Monounsaturated Fat90 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol482 mg

Sodium4640 mg

Potassium5583 mg

Calcium824 mg

Iron25 mg

Magnesium1016 mg

Phosphorus2363 mg

Zinc20 mg

Copper7.2 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E25 mg

Vitamin K31 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)11 mg

Folate92 mcg

Choline209 mg

Caffeine0 mg

Water1856 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 59. The excerpt below is the record exactly as published.

TRIFLE INGREDIENTS. 4 lb. of macaroons 4 lb. of ratafias 4 pint of sherry pint of thick cream Apricot jam 3 ozs. of sweet almonds Coloured sugar 2 ozs. pistachio kernels

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