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Welsh Trifle
From Cookery for every household, 1914
Serves 3
Presented as published in 1914. 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
661Calories
4 gProtein
25 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein4.2 g
Carbohydrates25 g
Fiber0.1 g
Sugars9.7 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol164 mg
Sodium1053 mg
Potassium295 mg
Calcium112 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus128 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.7 mcg
Choline11 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 723. The excerpt below is the record exactly as published.
Welsh Trifle A sixpenny sponge cake. 2 glasses sherry. | pt. double cream. 1 table-sp. sugar. Flavouring. 1 cupful clear red jelly. 1 A few pistachio nuts.
Cook this with the app: pantry check, scaling, and the assistant.