Trifle

Ingredients

• 1 tumbler of Madeira or Sherry
• 1/2 lb. of Macaroons
• 2 wineglasses of French Brandy
• 1 pint of rich Boiled Custard
• 4 Sponge Biscuits
• 1 pint of Syllabub
• half a pint of cream
• half a glass of light wine
• a dessertspoonful of sifted sugar

Method

1. 1

   Soak four sponge biscuits and half a pound of macaroons in the Madeira and French brandy.

2. 2

   Cover the bottom of a glass dish with half of these, pour over a pint of rich custard, lay the remainder of the soaked biscuits on top, and pile over whipped syllabub.

3. 3

   Make the syllabub by whipping cream with wine and sugar until stiff.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 84. The excerpt below is the record exactly as published.

TRIFLE. (Mrs. Etheridge's Book.) Ingredients. 1 tumbler of Madeira or Sherry. J^ lb. of Macaroons. 2 wineglasses of French Brandy. i pint of rich Boiled Custard. 4 Sponge Biscuits. I pint of Syllabub. Soak four sponge biscuits and half a pound of maca- roons in the Madeira and French brandy. Then cover the bottom of a glass dish with half of these, pour over them a pint of rich custard previously made, then lay the remainder of the soaked biscuits upon them, and pile over the whole, to the depth of two or three inches, the whipped syllabub, well drained ; the whipped syllabub to be made the day before, or some hours before, as fol- lows : Take half a pint of cream, half a glass of light wine, and a dessertspoonful of sifted sugar

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