Trifle (Orange)

Ingredients

• 3 oranges
• 1 tablespoonful castor sugar
• 1 tablespoonful brown sugar
• 2 tablespoonfuls sherry
• ^ pint double cream
• A few drops lemon juice

Method

1. 1

   Cut the rind off the oranges as thinly as possible, soak this one hour in the sherry, boil the brown sugar with two tablespoonfuls of water until it becomes syrupy, strain to this the sherry, peel the oranges and cut in rounds, lay these at the bottom of a glass dish, pour over the syrup.

2. 2

   Put the cream into 2 pints of water and whip from side to side of the basin throwing up a froth on one side, skim off the froth and set it to drain on a hair sieve, pile this on the top of the oranges with a good dust of the castor sugar between each layer; decorate with strips of orange peel.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 51. The excerpt below is the record exactly as published.

TRIFLE (Orange.) 3 oranges 1 tablespoonful castor sugar A few drops lemon juice 2 tablespoonfuls sherry ^ pint double cream 1 tablespoonful brown sugar

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