Trifles
From French dishes for American tables, 1886
Presented as published in 1886. 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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 84. The excerpt below is the record exactly as published.
Trifles. Soak some sponge cake in sherry, put it on a dish, place a layer of raspberry jam on top, which cover entirely with whipped cream, to which add some powdered sugar, and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.