Trifle
From Chambers's cookery for young housewives, 1894
Prepare the froth a few hours before serving.
Presented as published in 1894. 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
2738Calories
39 gProtein
190 gCarbs
193 gFat
Full nutrition (33 nutrients)
Calories2738 kcal
Protein39 g
Carbohydrates190 g
Fiber6.1 g
Sugars153 g
Total Fat193 g
Saturated Fat108 g
Monounsaturated Fat42 g
Polyunsaturated Fat2.4 g
Cholesterol956 mg
Sodium457 mg
Potassium1493 mg
Calcium977 mg
Iron2.8 mg
Magnesium110 mg
Phosphorus922 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A278 mcg
Vitamin E1.4 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.4 mg
Folate64 mcg
Choline5.2 mg
Caffeine0 mg
Water850 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 65. The excerpt below is the record exactly as published.
TRIFLE. 1 pint cream. 1 lemon (juice only). 12 ratafia biscuits. Raspberry jam. Nutmeg. 6 penny sponge-cakes. 1 gill sherry. 1 pint boiled custard. 3 oz. sifted sugar. 2 oz. candied peel
Cook this with the app: pantry check, scaling, and the assistant.