Trifle

Ingredients

• 4 sponge cakes
• I breakfastcupful cream
• I teacupful milk
• I lemon
• Some jam
• I or 2 eggs
• Some sugar

Method

1. 1

   Put a dessertspoonful of sugar in basin with cream, and whisk briskly.

2. 2

   Lift froth with a spoon, and put it on to a sieve with muslin.

3. 3

   Boil milk, beat up eggs with a teaspoonful of sugar.

4. 4

   When milk is boiling, add a teaspoonful of flavouring, pour milk over the eggs and put back into the pan to thicken, but do not boil, then let it cool.

5. 5

   Squeeze juice of lemon, put into a small pan with 2 tablespoonfuls of water and large tablespoonful of sugar.

6. 6

   Put on to boil, let it cool.

7. 7

   Put sponge cakes into a glass dish cut into halves, soak with the lemon, spread over with jam, pour over the custard.

8. 8

   Pile cream on leaving it rough-looking on top, sprinkle with pink sugar.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 44. The excerpt below is the record exactly as published.

TRIFLE. 4 sponge cakes. I breakfastcupful cream. I teacupful milk. I lemon. Some jam and flavouring (as desired). I or 2 eggs. Some sugar

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