Whip for a Trifle
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 32. The excerpt below is the record exactly as published.
WHIP FOR A TRIFLE. One pint of cream, one quart of water. If the cream is thin, use half the quantity of water, a quarter of a pound of powdered loaf sugar, and the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.